Rice Noodles with Peanut Sauce and Chicken
Get these Rice Noodles with Peanut Sauce and Chicken on the table in 20 minutes. These noodles are thick, luscious, creamy, slightly chewy and totally take on the flavor of the sweet, spicy, savory peanut sauce.
Servings 4 servings
Calories 418kcal
Ingredients
- 350 grams /12 oz. uncooked rice stir fry noodles
- 2 medium skinless chicken breasts (thinly sliced across the grain)
- 1-2 tablespoons cooking oil
Peanut Sauce
- 2 teaspoons minced garlic
- ¼ cup soy sauce
- ¼ cup peanut butter
- ¼ cup sugar free maple syrup
- 1 teaspoon sriracha sauce
- ½ cup water
- 1 tablespoon cornstarch (or cornflour)
Garnishes
- sesame seeds to garnish optional
- chopped peanuts to garnish optional
Instructions
- Prepare 350 grams /12 oz. uncooked rice stir fry noodles according to package directions.
- Heat a large sauté pan over medium high heat. Once hot, coat the bottom of the pan with 1-2 tablespoons cooking oil and add 2 teaspoons minced garlic and cook until fragrant (about 15-30 seconds). Add 2 medium skinless chicken breasts (thinly sliced across the grain) and allow to cook until golden brown and no pink remains (about 4-5 minutes).
- Lower the heat to medium low and add the ¼ cup soy sauce, ¼ cup peanut butter, ¼ cup sugar free maple syrup, and 1 teaspoon sriracha sauce. Stir until the peanut butter clumps are gone and it is well incorporated into a sauce.
- In a small bowl, combine½ cup water and 1 tablespoon cornstarch (or cornflour). Stir into the sauce and allow to simmer until thickens slightly and has a creamy appearance. Remove from heat.
- Add the cooked and drained noodles. Mix the noodles into the sauce evenly coated. Garnish with sesame seeds, and chopped peanuts. Serve warm.
Notes
- Uncooked stir fry rice noodles: I used Thai Kitchen brand. I like to use flat rice stir fry noodles for this recipe, but it can be substituted for egg noodles, soba noodles, udon noodles, ramen noodles, or any other kind stir fry noodle.
- Peanut butter: I recommend using a no added sugar creamy peanut butter, either smooth or crunchy will work. Alternatively you could use almond butter but I personally prefer using natural peanut butter.
- Sugar free maple syrup: this is my favorite way to sweeten this creamy peanut sauce and the flavor is not really noticeable. you could use honey or regular maple suryp, or even granulated sweetener (such as monkfruit) since the sauce is heated.
- Chicken: 2 medium chicken breasts, thinly sliced across the grain about 450 grams or 1 pound of chicken. Slices are about ½ inch thick before they are cooked.
- Oil: I used olive oil, but you could also use vegetable oil or sesame oil.
- Store leftover peanut butter sauce in an airtight container in the refrigerator for up to 5 days. It's great to use as a dipping sauce with chicken skewers, or for air fryer meatballs!
- Store in an airtight container in the freezer for up to 3 months. Reheat in the microwave, or allow to thaw overnight and reheat on the stove top.
Nutrition
Calories: 418kcal | Carbohydrates: 28g | Protein: 32g | Fat: 17g | Saturated Fat: 2g | Fiber: 7g | Sugar: 3g
