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Creamy Peanut-Lime Chicken With Noodles Recipe

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This Creamy Peanut-Lime Chicken with Noodles recipe is a vibrant and flavorful dish combining tender chicken pieces with thick rice noodles, tossed in a rich, creamy peanut sauce with zesty lime accents and a touch of heat from sriracha. Enhanced by fresh herbs and crunchy peanuts, it’s a perfect quick and easy weeknight meal bursting with sweet, salty, tangy, and spicy notes.

Ingredients

Scale

For the Noodles and Sauce

  • Kosher salt
  • 8 oz. thick rice noodles
  • 1/2 cup no-sugar-added creamy peanut butter
  • 3 tbsp. sweet chili sauce
  • 2 tbsp. tamari or reduced-sodium soy sauce
  • 1 tbsp. sriracha
  • 1/2 tsp. finely grated lime zest
  • 2 tbsp. fresh lime juice
  • 1/4 cup warm water

For the Chicken and Vegetables

  • 2 tbsp. vegetable or canola oil
  • 2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2″ pieces
  • 1 small red bell pepper, seeds and ribs removed, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 scallions, white and green parts separated, thinly sliced
  • 2 tbsp. finely chopped peeled ginger

For Garnish

  • 1/2 cup fresh cilantro leaves
  • 1/2 cup small fresh basil leaves
  • 1/3 cup roasted, salted peanuts, finely chopped
  • Lime wedges, for serving

Instructions

  1. Cook the Noodles: Bring a medium pot of water to a boil and generously season with kosher salt. Add the thick rice noodles and stir immediately to prevent sticking. Remove the pot from heat and let the noodles soak until tender, about 13 to 15 minutes. Drain the noodles using a colander and rinse with cold water to stop cooking; set aside.
  2. Prepare the Peanut-Lime Sauce: In a medium bowl, whisk together the creamy peanut butter, sweet chili sauce, tamari, sriracha, finely grated lime zest, fresh lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth and well combined. Set this sauce mixture aside.
  3. Cook the Chicken and Vegetables: Heat 2 tablespoons of vegetable or canola oil in a large skillet over medium-high heat. Add the chopped chicken pieces and season with salt. Cook while stirring frequently until the chicken is lightly golden in spots and nearly cooked through, approximately 4 minutes. Add the thinly sliced red bell pepper, garlic, white parts of the scallions, and finely chopped ginger to the skillet. Season with additional salt if needed. Reduce the heat to medium and continue cooking, stirring often, until the bell pepper softens, about 3 more minutes.
  4. Toss Noodles and Sauce: Add the drained noodles to the skillet with the chicken and vegetables. Toss thoroughly to combine all ingredients evenly. Remove the skillet from heat and pour the reserved peanut-lime sauce over the noodle mixture. Toss again to coat everything well.
  5. Serve and Garnish: Divide the peanut-lime chicken noodles among serving bowls. Top each bowl with the green parts of the scallions, fresh cilantro leaves, fresh basil leaves, and finely chopped roasted salted peanuts. Serve immediately with lime wedges on the side for an extra zesty touch.

Notes

  • Soaking the rice noodles in hot water rather than boiling prevents them from becoming mushy.
  • Adjust the spiciness by adding more or less sriracha according to your taste preference.
  • Use tamari for a gluten-free version or substitute with low-sodium soy sauce.
  • Fresh herbs and chopped peanuts add texture and freshness, so don’t skip the garnish.
  • Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.

Keywords: peanut chicken, peanut lime chicken, creamy peanut noodles, asian peanut sauce, quick chicken dinner, peanut butter noodles

Find it online: https://thefoodrecipe.com/creamy-peanut-lime-chicken-with-noodles-recipe/