Peanut Sesame Chicken Noodle Bowls

• 8 oz chicken breast, sliced
• 8 oz noodles (rice or egg noodles)
• 2 tbsp peanut oil
• 3 tbsp creamy peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp sesame seeds
• 2 green onions, sliced
• 1 tbsp honey
• 1/4 cup chicken broth
• 1/4 tsp crushed red pepper (optional)

Steps

1. 1 Cook noodles according to package instructions; drain and set aside.
2. 2 Heat peanut oil in a large skillet over medium-high heat.
3. 3 Add chicken strips and cook until browned and cooked through.
4. 4 In a small bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, garlic, ginger, honey, and chicken broth until smooth.
5. 5 Pour sauce over chicken, stirring to coat. Simmer for 2 minutes.
6. 6 Toss cooked noodles with chicken and sauce until well combined.
7. 7 Garnish with sesame seeds and green onions.
8. 8 Serve immediately.

Equipment

• Large skillet
• Cutting board
• Knife
• Whisk

Variations

• Add tofu for a vegetarian option or shrimp for a seafood twist.

Substitutions

• Use almond butter if you're out of peanut butter.
• Swap soy sauce with coconut aminos for a gluten-free option.

Pairings

• Pairs well with a crisp Asian pear or a refreshing lychee drink.

Nutrition

Tips

• For extra flavor, toast sesame seeds in a dry pan before garnishing.
• Add veggies like shredded carrots or snow peas for extra crunch and nutrients.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of extra sauce.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple cucumber salad.

FAQ