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30-Minute Chicken Peanut Noodles Recipe

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This 30-Minute Chicken Peanut Noodles recipe features tender ground chicken and vibrant vegetables tossed in a creamy, slightly spicy peanut sauce. Perfect for a quick and flavorful weeknight dinner, the dish combines the rich creaminess of peanut butter with fresh ginger and sriracha heat, served over linguine or lo mein noodles and garnished with crunchy roasted peanuts and scallions.

Ingredients

Sauce

  • ¼ cup creamy natural peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons packed brown sugar (or coconut sugar)
  • 1 tablespoon fresh grated ginger
  • 1 to 2 tablespoons sriracha, depending on desired spice level
  • Reserved pasta water (¾ cup)

Veggies and Chicken

  • 2 tablespoons avocado oil, divided
  • 1 bunch scallions, sliced (white and green parts separated)
  • 1 large red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 1 pound lean ground chicken
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • ¼ cup low-sodium soy sauce
  • 2 to 3 cups spinach, finely chopped

Pasta

  • 10 to 12 ounces linguine, fettuccine, or lo mein noodles

Garnish

  • Chopped roasted peanuts
  • Reserved green parts of scallions

Instructions

  1. Prepare the Sauce: In a medium bowl, combine the peanut butter, 2 tablespoons low-sodium soy sauce, rice vinegar, brown sugar, grated ginger, and 1 tablespoon sriracha. Set aside to whisk later with reserved pasta water.
  2. Boil the Water: Bring a large pot of salted water to a rolling boil for the pasta.
  3. Cook Veggies and Chicken: While the water heats, heat 1 tablespoon avocado oil in a large deep skillet or braiser over medium-high heat. Add the white parts of scallions, sliced red bell pepper, and minced garlic. Cook, stirring frequently, until vegetables soften, about 3 to 5 minutes. Add the remaining tablespoon of oil, then add the ground chicken, seasoning with kosher salt and freshly ground pepper. Break up the meat with a wooden spoon and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5 to 7 minutes. Reduce heat to medium-low, stir in ¼ cup soy sauce and chopped spinach. Cook, stirring occasionally, until the spinach wilts and flavors meld.
  4. Cook the Pasta: Add pasta to boiling water and cook according to package instructions until al dente. Reserve ¾ cup pasta water before draining.
  5. Mix the Sauce: Whisk the reserved pasta water into the prepared peanut sauce until smooth. Taste and add more sriracha if a spicier flavor is desired.
  6. Combine Noodles with Chicken and Sauce: Drain pasta and add it directly to the skillet with cooked chicken and vegetables. Reduce heat to low. Pour the peanut sauce over the noodles and use tongs to toss everything until noodles are thoroughly coated.
  7. Garnish and Serve: Transfer noodles to serving dishes and top with reserved green scallions and chopped roasted peanuts for crunch and extra flavor.

Notes

  • Use low-sodium soy sauce to control salt levels and make the dish heart-healthier.
  • For a vegan version, substitute ground chicken with firm tofu crumbles or tempeh and use a plant-based peanut butter.
  • If you prefer more heat, increase the sriracha or add chili flakes to taste.
  • Fresh grated ginger is vital for bright, authentic flavor; avoid powdered ginger for best results.
  • Reserve pasta water is important to thin and emulsify the peanut sauce, ensuring a creamy coating on noodles.

Find it online: https://recipefeastful.com/30-minute-chicken-peanut-noodles-recipe/