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    Creamy Peanut-Lime Chicken With Noodles

    4 servings

    servings

    15 minutes

    active time

    45 minutes

    total time
    Start Cooking

    Ingredients

    Kosher salt

    8 oz. thick rice noodles

    1/2 c. no-sugar-added creamy peanut butter

    3 tbsp. sweet chili sauce

    2 tbsp. tamari or 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 cloves garlic, thinly sliced

    3 scallions, white and green parts separated, thinly sliced

    2 tbsp. finely chopped peeled ginger

    1/2 c. fresh cilantro leaves

    1/2 c. small fresh basil leaves

    1/3 c. roasted salted peanuts, finely chopped

    Lime wedges, for serving

    Directions

    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 and rinse with cold water.

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

    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.

    Add noodles to pan and toss well to combine. Remove from heat and add reserved sauce. Toss to coat in sauce.

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

    Nutrition

    Serving Size

    -

    Calories

    634

    Total Fat

    32 g

    Saturated Fat

    5 g

    Unsaturated Fat

    -

    Trans Fat

    0 g

    Cholesterol

    41 mg

    Sodium

    894 mg

    Total Carbohydrate

    58 g

    Dietary Fiber

    5 g

    Total Sugars

    7 g

    Protein

    28 g

    4 servings

    servings

    15 minutes

    active time

    45 minutes

    total time
    Start Cooking

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    Ingredients

    Kosher salt

    8 oz. thick rice noodles

    1/2 c. no-sugar-added creamy peanut butter

    3 tbsp. sweet chili sauce

    2 tbsp. tamari or 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 cloves garlic, thinly sliced

    3 scallions, white and green parts separated, thinly sliced

    2 tbsp. finely chopped peeled ginger

    1/2 c. fresh cilantro leaves

    1/2 c. small fresh basil leaves

    1/3 c. roasted salted peanuts, finely chopped

    Lime wedges, for serving

    Directions

    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 and rinse with cold water.

    2

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

    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.

    4

    Add noodles to pan and toss well to combine. Remove from heat and add reserved sauce. Toss to coat in sauce.

    5

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