Creamy Peanut Butter Chicken Noodles
Creamy Peanut Butter Chicken Noodles are a fast, satisfying weeknight dinner featuring tender chicken and chewy noodles tossed in a rich, garlicky peanut butter sauce. Ready in just 30 minutes, this dish delivers bold, complex flavors with minimal effort. It is the ultimate answer to busy evenings when you want something delicious without a lengthy cooking session.
Equipment
- Large pot
- Large skillet or wok
- Medium mixing bowl
- Whisk
- Tongs or wooden spoon
Ingredients
Noodles
- 12 oz lo mein, spaghetti, or rice noodles cooked al dente, 1/2 cup cooking water reserved
Chicken
- 1.5 lbs boneless skinless chicken breast or thighs cut into bite-sized pieces
- 2 tablespoons vegetable oil
- salt and black pepper to taste
Peanut Butter Sauce
- 1/2 cup creamy peanut butter natural unsweetened preferred
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon red pepper flakes optional
- 1/4 cup warm water to thin sauce
Garnish
- 3 green onions thinly sliced
- 2 tablespoons sesame seeds optional
- 1/4 cup crushed roasted peanuts optional
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just al dente. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the noodles and toss with a small drizzle of oil to prevent sticking. Set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, red pepper flakes, and warm water until completely smooth. The sauce should be creamy and pourable. Taste and adjust seasoning as needed. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until golden brown on the outside and cooked through with an internal temperature of 165 degrees F. Remove from the pan and let rest for 2 minutes, then slice or shred as desired.
- Reduce the skillet heat to medium. Pour the peanut butter sauce into the same pan and let it warm through for about 60 seconds, stirring gently. Add the drained noodles and toss thoroughly to coat every strand. If the sauce feels too thick, add reserved pasta water one tablespoon at a time until you reach a smooth, glossy consistency.
- Return the cooked chicken to the pan and toss everything together until the chicken and noodles are evenly coated in the sauce. Cook for one additional minute to bring everything up to temperature and allow the flavors to meld together.
- Divide the peanut butter chicken noodles into bowls and garnish generously with sliced green onions, sesame seeds, and crushed roasted peanuts. Serve immediately while the noodles are warm and the sauce is at its creamiest. A squeeze of fresh lime juice on top is highly recommended.
Notes
For the smoothest sauce, microwave the peanut butter for 20 seconds before whisking. Cook noodles just to al dente since they continue to soften in the sauce. Always rest chicken briefly before slicing to retain juices. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce. The peanut butter sauce alone can be made up to 5 days ahead and refrigerated in a jar.