Easy Chicken AsianNoodle w/Spicy Thai Peanut Sauce



I find that I can get my family to eat their veggies when they are stir-fried in with lots of other flavors and textures. Kale never tasted better than in this spicy and nutty rice noodle dish.

☆☆☆☆☆ 0 votes
4 to 6
15 Min
30 Min


8 oz
thai rice noodles
1 c
reduced sodium soy sauce
1 Tbsp
chunky peanut butter
2 tsp
sesame oil
1 Tbsp
thai sweet chili sauce
1 Tbsp
hoisin sauce
1 Tbsp
fish sauce
1 Tbsp
peanut oil
yellow onion, pelled and slice
green bell pepper, seeded and sliced
8 oz
cremini mushrooms, sliced
4 c
fresh kale, chopped
1 tsp
1/2 tsp
black pepper
1 tsp
fresh ginger, grated
1 clove
fresh garlic, minced
1 lb
chicken breast, skinless and boneless, sliced thin


1Place uncooked rice noodles in a bowl, large enough to fit the noodles, and cover with hot water. Allow the noodles to soak 15 to 20 minutes, or until desired doneness. Drain thoroughly in a colander and set aside.
2To prepare the Spicy Thai Peanut sauce Combine chicken broth, soy sauce, peanut butter, sesame oil, Thai sweet chili sauce, Hoisin sauce and fish sauce in a 2-quart saucepan. Whisk until blended and bring to a simmer over medium heat; simmer 8 to 10 minutes, or until starting to thicken. Remove the sauce from the heat and cover.
3Heat peanut oil in a large (12-inch) skillet over medium-high heat. Add the onion and bell pepper and sauté 3 to 4 minutes. Then add the mushrooms, kale, salt, black pepper ginger and garlic and sauté 3 to 5 minutes, or until bell pepper is starting to soften. Add chicken and sauté 5 minutes. Stir in the peanut sauce and simmer another 5 minutes, or until chicken is cooked through.
4Drain the water from the rice noodles and add the noodles to the chicken mixture and toss to combine and serve.

About Easy Chicken AsianNoodle w/Spicy Thai Peanut Sauce

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Asian
Other Tags: Quick & Easy, Healthy