Asian Peanut Chicken Noodle Bowl

Serving Size: 4 Servings


For the Peanut Sauce:

  • 1 1/2 cup fat free chicken broth
  • 5 tbsp creamy peanut butter
  • 1 tbsp Sriracha chili sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce (use Tamari for gluten free)
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, crushed

For the chicken:

  • 16 oz chicken breast, cut into thin strips or cubes
  • salt and pepper (to taste)
  • 1 tbsp Sriracha chili sauce (to taste)
  • juice of 1/2 lime
  • 5 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 1/2 tbsp sesame oil

For the stir-fry:

  • 8 oz noodles, (rice, egg, udon – get fresh if you can!)
  • 2 cloves garlic, crushed
  • 3/4 cup green onion, chopped
  • 2 cups broccoli, chopped
  • 2 tbsp peanuts, chopped
  • 1 lime, sliced
  • cilantro for garnish (optional)

Kitchen Tools:

  • Large Wok or Skillet
  • Medium stock pot


For the peanut sauce:

  1. Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, 1 tbsp ginger, and 2 cloves crushed garlic in a small microwave safe bowl. Heat in 30-second intervals and stir after every interval until sauce becomes smooth. Set aside.

For the chicken:

  1. Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
  2. Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

For the stir-fry:

  1. Boil water for the noodles and cook pasta according to package instructions and set aside.
  2. In a large wok, add two cloves crushed garlic, green onions, broccoli and salt. Sauté until tender crisp, about 1-2 minutes.
  3. Drain noodles and add to the sautéed veggies. Toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
  4. Serve with chopped peanuts and garnish with cilantro and lime wedges.


Recipe adapted from


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