Chicken over Curly Noodles
- 1/4 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 1 teaspoon minced garlic
- 1/2 cup dry bread crumbs
- 3 packages (3 ounces each) chicken ramen noodles
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 tablespoon olive oil
- 1 can (14 ounces) bean sprouts, drained
- 1. In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (discard the remaining packet or save for another use). Add chicken, one piece at a time, and shake to coat.
- 2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Meanwhile, cook noodles according to package directions.
- 3. Remove chicken and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with chicken.
1 each: 673 calories, 25g fat (9g saturated fat), 78mg cholesterol, 2042mg sodium, 68g carbohydrate (17g sugars, 4g fiber), 43g protein.
Dec 31, 1969
I love Thai sauces so this hit the spot. I did make chicken strips to coat the chicken better. Did use bean sprouts, but did add broccoli because family requested. They want me to add mushrooms next time. I did have to double the sauce as family likes saucy and not dry foods. To cut down on some of the sodium, I use low sodium soy sauce.
Apr 9, 2013
I have made this recipe several times. excellent. I only use at most half of 1 ramen seasoning packet and omit the bean sprouts. Also I cube the chicken before I coat and cook it, then add to the noodles after there coated in the sauce so that it's all mixed together.
Nov 19, 2011
ALSO, used sesame oil instead of olive, tossed in sesame seeds with noodles and did not use bean sprouts.
Nov 19, 2011
To tone down the saltiness I anticipated from the soy sauce and seasoning, I added 1/4 cup half and half to the sauce and it turned out delicious! I also used fresh bread crumbs instead of dry...they seemed to absorb the ramen seasoning better and gave a beautiful, textured crust to the chicken. I also dipped the chicken in butter before tossing it in the bread crumbs. I added scallions to the noodles for a tangy bite and color. My husband and I both really liked this dish...a great way to use up chicken and ramen noodles!
Sep 28, 2011
I agree that the peanut butter was too much for the sauce. I didn't bread the chicken ... just S&P and sauteed it. My noodle sauce turned out too dry, so I would have added some chicken broth or water to it.
Aug 27, 2011
I love quick and easy recipes like this one, and peanut butter too!! Yummo!
Jul 11, 2011
the sauce came out kind of strong, so id just do a little less peanut butter and maybe a little less brown sugar. I only used one packet of the ramen seasoning and I subbed panko bread crumbs,chicken was great!
Feb 18, 2010
i really liked the noodle part, it had a very differen taste to it that i hadnt tried before. i would make the noodles again. but i agree with most of the people here, that the ramen flavoring was too salty. i need to find somthing to subsitute it with... because so much salt is just gross. >_<
Jan 30, 2010
3 out of 4 people loved this recipe in my house.I told my daughter there was p.b. in the noodles as she was eating it and that's when she said yuck. I shouldn't of said anything! It reminds me of Thai food. Next time I make it I will NOT season the chicken with the ramen seasonings (but with my own seasonings) Too salty when mixed with the soy sauce in the noodles. My ring got stuck on my finger and that's not a good thing! :)
Jan 28, 2010
Chicken was too salty from the noodle seasoning and the noodles tasted too much like peanut butter. I used chunky peanut butter and the peanuts were nice texture but I'm not sure I'll even eat the left overs.