We used to eat stir-fry probably once a week, but grew tired of eating the same dish over and over again. So I asked the HH to try something different, maybe a noodle dish with some sort of peanut sauce, and boy did he deliver!
The ingredient list might seem long, but the simple directions make up for it because the taste is so crazy good. The Girl has requested we put it on the menu again for next week and the HH has already called dibs on the leftovers. It’s that good. Trust me, this recipe, it’s a keeper. And the leftovers? Even better!
Ingredients
1 pound boneless, skinless chicken breasts, cut into thin strips
1 tablespoon oil
12 ounces spaghetti noodles, cooked per package instructions
1 red bell pepper, cut into thin strips
1 cup carrots, shredded
3 cloves garlic, minced
2 green onions, chopped
3 tablespoons cilantro, chopped
1/4 cup roasted peanuts
For the peanut sauce:
1/4 cup peanut butter
1/4 cup hot water
3 tablespoons soy sauce
2 tablespoon brown sugar
2 cloves garlic, minced
1/2 teaspoon dried ginger
1 teaspoon Sriracha sauce {more if you like it spicy!}
Juice of 1/2 a lime
Directions
Combine all sauce ingredients in a bowl and whisk until well combined. Set aside.
Cook noodles and reserve 1 cup of pasta water and set aside.
In a large skillet, heat oil and brown chicken over medium high heat, about 3 minutes per side. Add peppers, carrots, and garlic and cook for 2 more minutes. Remove pan from heat and mix in the sauce, noodles, green onion, and peanuts. Add pasta water until you reach desired consistency {we used very little, but if your pasta seems kind of dry, add more.}. If you have extra cilantro or some toasted sesame seeds lying around, they make great garnishes. Sprinkle a little on and enjoy!
Wendy Clark says
On the menu for tomorrow night. 🙂
Kari says
Ooooh, next week we’ll be trying this. I even have all the ingredients!
Peg says
This sounds really good! Can you offer a substitution for sriacha? No one here is a fan.
Becky says
I make a cold peanut noodle version and the sauce is almost the same. I use red pepper flakes for the heat. But I’ve also used Franks Red Hot or Tapatio in a pinch or just some cayenne pepper to taste…whatever we’ve got on hand. Any spicy spice you like works great!
Denise says
There is red pepper flake, salt and a little vinegar in Siracusa. Maybe try just a little red pepper flake or ceyenne to bring a little zing
Becky says
I love to use the Barilla whole wheat spaghetti for a recipe like this. It’s SO good!
RobininSoCal says
I bet you’d like sesame noodles. You can start with a simple recipe like Pioneer Woman posted but add whatever veggies you have on hand. Chicken is optional as well. I always toast the sesame seeds as it really brings out their flavor.
Peg says
I love that recipe. Yum!
Marcia says
I’m going to make something like this tomorrow. But with whatever I have (onion, broccoli, kohlrabi).
Tammy says
Mmmmm, this sounds amazing!
Debbie - MountainMama says
You just inspired me – I was looking for something to make with leftover pork tenderloin and it would be perfect in this dish, cut into strips!! I was thinking of some sort of stir fry, and this sounds yummmmy!
Sara Talbot says
This was spectacular!!! I made it last night- with the power going on & off- that that was an adventure! Thankfully I had it all cooked before it went off for a while, but chopping in the dark is a scary endeavor!
The Hubbs & boys agreed that it was a seconds/thirds dish & should be on the regular rotation! ❤️
Thanks for sharing!
Ruth says
Our newest Favorite!
We double the sauce, nice and gooey!
Last time we added a drained, rinsed can of bean sprouts, gotta get the veggies in!
Heidi P says
Yum! I will for sure make this for the men in my house. Hard to keep them in food these days. Was looking for a new crowd favorite. Thanks a bunch!