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Nutty and Zesty Chicken With Noodles is ultimate comfort food when you fancy a creamy, nutty sauce with a hint of citrus and tender chicken pieces, all mingled with springy rice noodles. This dish feels special yet is perfect for a hectic evening because it requires little prep and just a few easy steps.
I first whipped this up after a crazy week, hoping for something hearty without a mountain of dishes. Now it’s my go-to when friends drop by for dinner, and everyone keeps asking for the details.
Ingredients
- Thick rice noodles: These are chewy and soak up sauce beautifully. Look for fresh or high-quality dried for the best texture.
- Creamy peanut butter: Choose unsweetened for authentic peanut flavor. Natural kinds blend easier into the sauce.
- Sweet chili sauce: Adds sweetness and mild heat. Pick brands with real chili bits for richer flavor.
- Tamari or soy sauce: Provides umami and saltiness. Tamari is gluten-free if you need that option.
- Sriracha: Offers a mild heat that's easy to adjust based on your spice level.
- Lime zest and fresh lime juice: Brighten up the whole dish. Always zest your limes before cutting and juicing.
- Chicken breasts: Use boneless, skinless pieces for juiciness. Go for small or evenly thick cuts to cook quickly and evenly.
- Red bell pepper: Brings a sweet crunch and a pop of color. Choose firm, shiny ones.
- Garlic and ginger: These strong aromatics build flavor. Freshly grated or sliced makes a big difference.
- Scallions: Both the white and green parts add a mild onion flavor. Use the freshest stalks you can find.
- Fresh cilantro and basil: Aromatic herbs brighten the dish and balance out the richness. Tear the leaves just before serving.
- Roasted salted peanuts: Add crunch and a savory finish. Chop just prior to serving to maintain their texture.
- Lime wedges: Bring extra freshness and acidity to the table.
Instructions
- Prepare the Rice Noodles:
- In a medium pot, boil water and season it well with salt. Toss in the rice noodles and stir with tongs or a chopstick so they don't stick. When they're starting to soften, take the pot off the heat and let the noodles soak for up to fifteen minutes. Drain them in a colander and rinse well with cold water to stop cooking and avoid clumping.
- Create the Peanut-Lime Sauce:
- In a bowl, whisk the peanut butter until it's creamy. Mix in sweet chili sauce, tamari, sriracha, lime zest, and lime juice. Add a quarter teaspoon of salt and a quarter cup of warm water. Keep whisking until it’s smooth and shiny. Set it aside for later.
- Cook the Chicken and Veggies:
- Heat vegetable oil in a large skillet over medium-high. Add the chicken pieces and a pinch of salt. Stir often until the chicken is golden at the edges but remains juicy inside. After four minutes, toss in sliced bell pepper, garlic, white parts of the scallions, and ginger. If needed, sprinkle in a bit more salt. Lower the heat to medium and cook until the peppers are slightly soft and fragrant, about three more minutes.
- Combine with Noodles and Sauce:
- Add the drained noodles to the pan with chicken and veggies. Gently mix until everything is heated through. Remove from heat and stir in the peanut-lime sauce. Flip and fold the noodles so they’re all coated with the creamy sauce.
- Serve Up:
- Divide the coated noodles among four bowls. Top each with green scallion tops, cilantro, and basil leaves. Finish with a generous handful of chopped peanuts. Add a lime wedge or two to each bowl for squeezing right before you dig in.
Cilantro’s my absolute favorite in this dish. Its fresh green flavor pairs perfectly with the creamy peanut sauce, and whenever I throw a handful on top, it feels like a celebration. Family birthdays often end with happy, quiet slurping around the table.
Storage Tips
Leftover noodles last in an airtight container in the fridge for up to three days. If they get a little glued together, just splash in a tiny bit of water and microwave gently until they're warm and creamy again. Fresh herbs work best when added right before serving, but the base keeps well.
Ingredient Swaps
Feel free to swap chicken for tofu or shrimp if that's more your thing, or toss in extra red bell peppers for a vegetarian twist. You can also use almond or cashew butter instead of peanut butter while still keeping that rich flavor. Coconut aminos can replace soy sauce for those avoiding it.
Serving Ideas
I love having steamed broccoli or snap peas on the side for color and crunch. A quick cucumber salad marinated in vinegar complements the heat from the sriracha very nicely.
Cultural Background
This dish takes inspiration from peanut noodle bowls typical in Thailand and Vietnam, beautifully balancing sweet, salty, sour, and spicy flavors. Each bite gives a delightful mix of textures and a burst of fresh herbs, just like a great Southeast Asian meal should.
Seasonal Suggestions
In summer, toss in some thin cucumber ribbons for a refreshing crunch. Swap basil for mint in spring for a fragrant twist. In fall, roast the peanuts or add pumpkin seeds for an earthy flavor boost.
Success Stories
A friend once shared a photo of her version made on a camping stove in the woods. Another time, my niece proudly added green onion and peanuts to her bowl all by herself. This is a dish that keeps getting passed along.
Freezer Meal Tips
If you'd like to prep ahead, freeze the peanut-lime sauce in a small zip bag and keep chopped bell peppers in another. Thaw both in the fridge overnight, and cook the chicken fresh for the best result. Noodles taste best when cooked just before serving.
Whip up this cozy dish, and your kitchen will fill with a savory peanut and citrus aroma. Every bowl invites you to add your personal touch for even more color and flavor.
Common Recipe Questions
- → Can I use spaghetti noodles instead of rice noodles?
Absolutely! Spaghetti or other long noodles work fine if rice noodles are not on hand, but keep in mind the texture may vary.
- → What's the best way to prepare the chicken for this dish?
Cut the chicken breast into 1/2-inch chunks for even cooking. Sauté them until they’re golden and almost fully cooked before throwing in the veggies.
- → How spicy is the finished dish?
It's got a gentle heat from the sriracha and sweet chili sauce. Feel free to adjust the sriracha to suit your spice preference.
- → Can I make this dish vegetarian?
Yes! Just swap the chicken for tofu or more veggies, and keep the flavors vibrant with a plant-based protein source.
- → How should leftovers be stored?
Keep cooled leftovers in an airtight container in the fridge for up to three days. Gently reheat before serving.
- → Are there any recommended garnish options?
Add fresh cilantro, basil, more chopped peanuts, and lime wedges on top for extra flavor and crunch.