Creamy Peanut-Lime Chicken With Noodles

 

Article

• Yields: 4 serving(s)
• Prep Time: 15 mins
• Total Time: 45 mins
• Cal/Serv: 634

Ingredients

• 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
• 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
• 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

Directions

Step 1

Bring a medium pot of water to a boil; generously season with salt. Add noodles and stir to prevent sticking. Remove from heat and let soak until tender, 13 to 15 minutes. Drain in a colander, then rinse with cold water.

Step 2

Meanwhile, in a medium bowl, whisk peanut butter, chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 tsp. salt, and 1/4 cup warm water until smooth; set aside.

Step 3

In a large skillet over medium-high heat, heat oil. Add chicken, season with salt, and cook, stirring often, until lightly golden in spots and almost cooked through, about 4 minutes. Add bell pepper, garlic, white scallion parts, and ginger; season with salt, if needed. Reduce heat to medium and cook, stirring often, until peppers are tender, about 3 minutes more.

Step 4

Add noodles to skillet and toss well to combine. Remove from heat, add reserved sauce, and toss to coat.

Step 5

Divide noodles among bowls. Top with green scallion parts, cilantro, basil, and peanuts. Serve with lime wedges alongside.