Spicy Peanut Chicken Noodle Bowls

• 8 oz egg noodles
• 1 lb chicken breast, thinly sliced
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 2 cups shredded cabbage
• 2 green onions, sliced
• 2 tbsp toasted sesame seeds
• 1/4 cup crushed peanuts

Steps

1. 1 Cook noodles according to package instructions; drain and set aside.
2. 2 In a large skillet, cook chicken until fully cooked, about 6-7 minutes.
3. 3 In a saucepan, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes.
4. 4 Add chicken broth to the sauce, stirring until smooth and heated through.
5. 5 Toss cooked noodles with half of the sauce, reserving the rest for serving.
6. 6 Divide noodles into bowls, top with chicken, cabbage, and drizzle with remaining sauce.
7. 7 Garnish with green onions, sesame seeds, and crushed peanuts.

Equipment

• Large skillet
• Saucepan
• Cutting board
• Knife

Variations

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

Substitutions

• Use almond butter in place of peanut butter for a nut-free alternative.

Pairings

• Pairs well with a cold jasmine green tea or a light lager.

Nutrition

Tips

• For extra spice, add a splash of hot sauce to the peanut sauce.
• Toasting the sesame seeds in a dry pan adds a nice depth of flavor.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently, adding extra sauce if needed.

Serving Suggestions

• Serve with a side of steamed broccoli or a fresh cucumber salad for a complete meal.

FAQ