Thai Peanut Chicken and Noodles

Featured in the Honolulu Star-Advertiser on September 18, 2019.

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Ingredients:

Thai Peanut Chicken and Noodles

  • 1 (6.75 ounce) package, thin rice noodles
  • 2 tablespoons peanut oil, divided
  • 1 pound chicken tenderloin, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • Halved cucumber slices and chopped peanuts, optional

Sauce:

  • 1/2 cup water
  • 1/4 cup shoyu
  • 2 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 3 garlic cloves, minced
  • 1-2 teaspoons Sriracha chili sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon molasses

Directions:

For sauce, in a large bowl whisk together all ingredients. Cook rice noodles according to package directions. Drain; rinse with cold water and drain well.

In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.

In same pan, saute onion in remaining peanut oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately. Serves 4.

Tip: Substitute molasses with the same amount of honey or brown sugar.

Approximate Nutrient Analysis per serving:
440 calories, 14 g fat, 2 g saturated fat, 65 mg cholesterol,1100 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g sugar, 30 g protein

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