Thai Peanut Chicken and Noodles

(23)
9 reviews.
  • 30 min prep time
  • total time
  • 14 ingredients
  • 5 servings

Ingredients

6
oz. (2 3/4 cups) uncooked fine egg noodles
1/4
cup creamy peanut butter
1/2
teaspoon finely chopped gingerroot
1/4
teaspoon crushed red pepper flakes
1/4
cup soy sauce
1/4
cup water
1
tablespoon oil
2
cups small fresh broccoli florets
1 1/2
cups (about 4 oz.) sliced fresh mushrooms
1
cup fresh baby carrots, quartered lengthwise
1
medium red bell pepper, cut into thin bite-sized strips
1
(9-oz.) pkg. frozen diced cooked chicken breast, thawed
1/4
cup coarsely chopped dry-roasted peanuts
Chopped fresh cilantro, if desired

Directions

  1. 1 Cook noodles as directed on package. Drain; cover to keep warm.
  2. 2 Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
  3. 3 Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
  4. 4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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