Chicken and Noodles with Peanut Sauce

Randy Mayor; Melanie J. Clarke

A thick peanut sauce makes this dish rich and satisfying. It's great served at room temperature or cold; add a touch of warm water to loosen the noodles if serving cold.

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 28%
  • Fat: 10.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 3.1g
  • Protein: 28.5g
  • Carbohydrate: 36g
  • Fiber: 2.3g
  • Cholesterol: 53mg
  • Iron: 1.5mg
  • Sodium: 663mg
  • Calcium: 21mg

Ingredients

  • 5 ounces uncooked Japanese curly noodles (chucka soba)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons dark sesame oil, divided
  • 1 pound chicken breast tenders
  • 1 1/2 cups red bell pepper strips
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon bottled minced garlic
  • 1/2 cup chopped green onions, divided

Preparation

  1. Cook noodles according to package directions; drain.
  2. Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.
  4. Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.
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