Description
This creamy peanut-lime chicken with noodles is a vibrant and flavorful dish combining tender chicken, silky rice noodles, and a rich, tangy peanut sauce with hints of lime and chili. It’s topped with fresh herbs and crunchy peanuts for texture, perfect for a satisfying weeknight meal.
Ingredients
Scale
For the Noodles
- Kosher salt, to taste
- 8 oz. thick rice noodles
For the Sauce
- 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
- 1/4 tsp. salt
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, separated into white and green parts, thinly sliced
- 2 tbsp. finely chopped peeled ginger
- Salt, to taste
For Garnish and Serving
- 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
- Cook the noodles: Bring a medium pot of water to a boil and generously season with salt. Add the rice noodles, stirring occasionally to prevent sticking. Remove from heat and let the noodles soak until tender, about 13 to 15 minutes. Drain in a colander and rinse thoroughly with cold water to stop the cooking process.
- Prepare the sauce: In a medium bowl, whisk together the peanut butter, sweet chili sauce, tamari (or reduced-sodium soy sauce), sriracha, lime zest, lime juice, 1/4 teaspoon salt, and 1/4 cup warm water until smooth and creamy. Set this sauce aside.
- Cook the chicken and vegetables: Heat the vegetable or canola oil in a large skillet over medium-high heat. Add the chopped chicken pieces, season lightly with salt, and cook while stirring frequently until the chicken is lightly golden in spots and nearly cooked through, about 4 minutes. Add the sliced red bell pepper, garlic, white parts of the scallions, and chopped ginger. Season with additional salt if needed. Reduce heat to medium and cook, stirring often, until the bell peppers are tender, about 3 more minutes.
- Toss noodles with chicken and sauce: Add the drained noodles to the skillet with the chicken and vegetables. Toss well to combine everything evenly. Remove the skillet from heat, add the prepared peanut-lime sauce, and toss again to coat all ingredients thoroughly.
- Garnish and serve: Divide the noodle mixture among serving bowls. Top each bowl with the green parts of the scallions, fresh cilantro, basil leaves, and chopped peanuts. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Rice noodles can be substituted with other types of noodles if preferred.
- Adjust the amount of sriracha according to your spice tolerance.
- The sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
- For a gluten-free version, ensure the tamari or soy sauce used is gluten-free.
- Fresh herbs add a bright and aromatic finish—don’t skip them!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: peanut lime chicken, rice noodles, peanut sauce, Asian chicken recipe, quick dinner, spicy peanut chicken
