peanut chicken recipe

Peanut Chicken Soba Noodles Recipe with bell peppers, kale and delicious sauce. 30 minute dinner idea your husband and kids will actually eat.

Peanut Chicken Soba Noodles

soy sauce (low sodium)

water

tbsp honey

tbsp rice vinegar

peanut butter (unsalted)

cornstarch

tsp sesame oil

garlic

noodles rice

1.5 lbs boneless & skinless chicken breasts (thinly sliced)

large bell peppers

kale (coarsely chopped & packed)

peanuts (unsalted)

green onion sprigs (chopped)

tsp red pepper flakes

Bring medium pot, filled half with water, to a boil. In the meanwhile, get all ingredients ready, most importantly, cut the chicken, chop vegetables and measure peanuts. In a medium bowl, whisk Sauce Ingredients and set aside.

Add soba noodles to a pot with boiling water and cook for 2 - 3 minutes or al dente, stirring constantly and making sure the noodles do not stick. Reserve about a cup of noodles' water (starchy water is great for diluting the sauce), transfer noodles to a colander, rinse with cold water and leave to drain.

Preheat non-stick wok or large deep skillet on high heat and add chicken. Cook until golden brown, stirring occasionally. This should take about 10 minutes (depending how much water your chicken contains). Add 1/3 of prepared Sauce and stir constantly for a minute or until sauce thickens and coats the meat. Remove from heat and transfer a bowl. Set aside.

Rinse and dry wok/skillet and return to the stove, on high heat. Add bell peppers and stir fry until fragrant and some peppers are golden brown, stirring constantly. Reduce heat to medium and add kale, soba noodles, chicken and remaining sauce. Stir gently until mixed, about a minute and remove from heat. Sauce will thicken as it warms up. If noodles absorb too much sauce, add some reserved noodles' water. Add peanuts, green onions and red peppers flakes. Serve hot.

Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it&#039;s a perfect weeknight meal.

Thai Peanut Chicken Stir Fry

peanut butter

honey

soy sauce

Thai red curry paste

rice vinegar

ginger

garlic (minced)

red pepper flake

extra virgin olive oil (divided)

yellow onion (thinly sliced (about 1½ cups))

chicken breasts

peanuts (roughly chopped)

cilantro

brown rice (for serving)

In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper ﬂakes until smooth. Set aside.

In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.

Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.

Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.

Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.

Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.

https://content.jwplatform.com/videos/J8PLZsWX.mp4

This delicious Thai peanut chicken stir fry is ready to serve in 20 minutes. Full of sweet, slaty and spicy flavors, it's a perfect easy weeknight meal.

Thai Peanut Chicken Stir Fry.mp4

A rich and flavourful chicken and rice dish with a creamy peanut curry sauce. Balanced with fresh lime, crispy onions, and cavolo nero, this meal is perfect for prepping ahead.

Lunch Box: Chicken & Rice with Peanut Curry Sauce

Boneless Skinless Chicken Thigh

Cavolo Nero

Garlic Clove

Kecap Manis

Coriander

Milk

Thai Red Curry Paste

Tomato Purée

Peanut Butter

Lime

Crispy Fried Onion

Rice

Salt

Black Pepper

Vegetable Oil

In a bowl, mix the chicken thighs with half the garlic (peeled and bashed) and the kecap manis. Season with salt and black pepper, then set aside to marinate.

Heat a drizzle of oil in a frying pan with high sides over medium-high heat. Once hot, add the marinated chicken and fry for 10-12 mins, turning occasionally, until cooked through and slightly charred. Transfer to a plate to rest.

Strip the cavolo nero leaves from their stems.

In the same pan, add the cavolo nero leaves and cook until wilted. Transfer to the chicken plate.

Add the remaining bashed garlic, red Thai curry paste, tomato purée, and peanut butter to the empty pan. Cook, stirring, for 2-3 mins until the mixture darkens in colour.

Pour in the coconut milk and cook, stirring, until the sauce thickens. Remove from heat and season with salt, lime juice, and a touch of sugar if needed.

Reheat the rice and divide it into serving boxes. Slice the chicken thighs and place them on top with the cavolo nero. Pour over the peanut curry sauce.

Garnish with crispy onions and fresh coriander. Box up and refrigerate until needed. Reheat before serving.

How many days do these last? 3 days? 5 days? I work in an office with only a microwave - can you reheat all this in there?

So delicious! I got 5 meals out of it as I saw the comments said it was a large serving. Also subbed the cavelo Nero for broccoli as couldn't find any :)

tasty but portion size is huge and unnecessary

This is a really good lunch, very filling and tasty 

Top packed lunch I've made so far from mob - used brown rice and used choy sum for the greens (aus) - so good! and not too heavy either

This one is great! Perfect lunch. Easy and tasty.

10/10 taste and very easy to cook. I made mine a bit differently:
- baby spinach instead of Cavolo Nero (we don't have it in Aus)
- chicken breast instead of thigh (personal preference)
- pan fry chicken 2 mins each side then finish in air fryer (juicer chicken!)
Sooo good. Will be making this regularly.

Frustrating that this is suggested as a packed lunch yet when I read the method it says right at the end that it needs reheating. My husband works outside and has no facilities to reheat food. Please can you do a packed lunch section without any reheated recipes in it ... thank you 😊

Loved this recipe. Everything about this recipe is easy - easy to prep, easy to cook, easy to demolish! Will be on my list of go-to recipes.

This is an excellent recipe and the sauce is fab! Used crunchy peanut butter for some texture, the rest of it the same as the recipe made so much sauce though so easy to store/freeze and use it another time!

I simplified it & had it hot when it was all ready. The thighs took twice as long to cook in the middle as in recipe. Delicious sauce.

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Peanut Chicken Soba Noodles

Thai Peanut Chicken Stir Fry

Lunch Box: Chicken & Rice with Pean...

Top 3 peanut chicken recipe recipes from across the web

The most viewed peanut chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Chicken Soba Noodles

Thai Peanut Chicken Stir Fry

Lunch Box: Chicken & Rice with Pean...

The most viewed peanut chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine