Power Pantry Peanut Chicken Noodles

• 8 oz dried egg noodles
• 1 lb boneless, skinless chicken breasts, sliced
• 2 tablespoons peanut oil
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper
• 1 cup chicken broth
• 2 tablespoons hoisin sauce
• 2 cups frozen peas and carrots blend
• 2 green onions, sliced

Steps

1. 1 Cook noodles according to package instructions; drain and set aside.
2. 2 Heat peanut oil in a large skillet over medium heat. Add chicken and cook until no longer pink.
3. 3 In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, and crushed red pepper.
4. 4 Pour the peanut sauce mixture into the skillet with the chicken. Stir in chicken broth and hoisin sauce.
5. 5 Simmer until sauce thickens slightly, then add peas and carrots. Cook until vegetables are heated through.
6. 6 Toss cooked noodles with the chicken and sauce mixture. Garnish with green onions before serving.

Equipment

• Large skillet
• Whisk

Variations

• Add diced bell peppers for extra crunch and color.
• Substitute tofu for chicken for a vegetarian option.

Substitutions

• Use whole wheat noodles for added fiber.
• Swap almond butter for peanut butter for a nut allergy alternative.

Pairings

• Pairs well with a crisp Asian pear or a refreshing cucumber salad.

Nutrition

Tips

• For a richer flavor, use natural peanut butter and add a touch of sugar.
• If you prefer more spice, add extra crushed red pepper to taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain saucy consistency.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad for a complete meal.

FAQ