Peanut Chicken Noodles

About This Recipe

Peanut Chicken Noodles made with chicken breasts, rice noodles, and broccoli slaw for a quick meal that comes together in under 30 minutes.

Ingredients

• 2 lbs Chicken breast ⁣
• 1/2 lb pad Thai noodles ⁣
• 12 oz broccoli slaw ⁣
• 1 medium sweet onion
• 2 tbsp olive oil ⁣
• 1 tbsp garlic ⁣
• 1 tsp garlic powder ⁣
• 2 tbsp peanut butter ⁣
• 1/2 cup chicken stock ⁣
• 1 tbsp soy sauce ⁣
• 1 tbsp rice vinegar ⁣
• 1 tbsp sambal or sriracha ⁣
• 2 stalks green onions (optional)
• Lemon wedges for spritzing (optional)

Instructions

1. Prepare the chicken. You can cook it any way you wish. I used the air fryer for ease. Stovetop would be best as it is easier to properly cook. If you cook it on the stovetop cut or pound the breasts to even thickness throughout so they cook evenly. Slice into pieces after cooking.
2. If you use the air fryer/oven, preheat to 400°F. Cut the chicken into bite sized pieces and toss with some oil, garlic powder, salt and pepper. Air fry for 8-10 minutes. Shake occasionally. Don’t over cook. You may have to bake it a bit longer if you use the oven. ⁣
3. While the chicken is cooking place your noodles into some boiling water. You dont want to overcook these. They will go fast, 2-3 minutes probably. Once they have finished cooking, rinse and cover with cold water until ready to use. ⁣
4. Cut your onion into slices. Add to a skillet over medium high heat with some oil and garlic. Sauté a few minutes⁣ until they have softened and began to develop color.
5. Add the broccoli slaw and pour a few tablespoons of water in to help it cook faster. ⁣
6. Mix together the stock, sambal, soy sauce, vinegar, and peanut butter. ⁣
7. Strain the noodles and add the vegetables, noodles, and chicken to a large bowl. Pour the sauce over top. Mix to combine. ⁣
8. This recipe makes 5 servings. Divide evenly 5 ways and top with green onions and a lemon wedge if preferred.