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Spicy Peanut Chicken & Noodles

This simple recipe tastes like it took hours to make. Everybody says it has the perfect levels of heat and spice. Not sure how to make peanut butter chicken? Follow this recipe. —Sharon Collison, Newark, Delaware
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 package (10.8 ounces) frozen broccoli, carrot and sugar snap pea blend
  • 3/4 cup reduced-sodium chicken broth
  • 1/3 cup creamy peanut butter
  • 1/4 cup teriyaki sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup coarsely shredded rotisserie chicken
  • 1 package (8.8 ounces) thick rice noodles
  • 3 green onions, thinly sliced on a diagonal
  • Additional chicken broth, optional

Directions

  • Microwave frozen vegetables according to package directions.
  • Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables.
  • Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.

Test Kitchen Tips
  • Make sure to use low sodium chicken broth so the saltiness in the teriyaki sauce doesn't overwhelm the dish.
  • Need a little more crunch? Try this recipe with crunchy peanut butter.
  • Try some of our Chinese fake-out take-out recipes for dinner tonight.
  • Nutrition Facts
    1 serving: 489 calories, 14g fat (3g saturated fat), 31mg cholesterol, 971mg sodium, 68g carbohydrate (8g sugars, 4g fiber), 22g protein.

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    Reviews

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    Average Rating:
    • SColson132
      Oct 11, 2019

      Excellent recipe! I used thin spaghetti in place of the rice noodles and left off the green onions.

    • ms11145
      Apr 21, 2017

      We love Thai food and I have been making my version of this for years. I did use frozen vegies as indicated. Usually I use fresh vegetables and saute lightly. Both are great.