Spicy Peanut Chicken Udon Noodles

• 8 oz udon noodles
• 1 lb chicken breast, sliced
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili garlic sauce
• 1/2 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup water
• 2 tbsp sugar
• 2 cups broccoli florets
• 2 green onions, chopped
• 2 tbsp sesame seeds
• 1 tbsp vegetable oil

Steps

1. 1 Cook udon noodles according to package instructions; drain and set aside.
2. 2 In a large skillet, heat vegetable oil over medium heat. Add chicken and cook until browned and cooked through.
3. 3 In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, red pepper flakes, garlic, chicken broth, water, and sugar until smooth.
4. 4 Pour the sauce over the cooked chicken, stirring to combine. Add broccoli and cook until tender.
5. 5 Add cooked udon noodles to the skillet, tossing to coat with sauce.
6. 6 Serve garnished with chopped green onions and sesame seeds.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Whisk

Variations

• Add tofu for a vegetarian option.
• Swap chicken for shrimp for a seafood twist.

Substitutions

• Use linguine or soba noodles if udon is unavailable.
• Substitute almond butter for peanut butter if needed.

Pairings

• Pairs well with a crisp Asian pear or a light green tea.

Nutrition

Tips

• For a richer flavor, toast the sesame oil in a small pan before adding to the sauce.
• Adjust the chili garlic sauce and red pepper flakes to control the spice level.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove, adding a bit of broth if needed.

Serving Suggestions

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

FAQ