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Chicken and Peanuts with Noodles

Chicken and Peanuts with Noodles
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 lb chicken tenders
  • 1 tsp sugar
  • 1 1/2 tsp cornstarch
  • 1 TBLS ginger, minced
  • 1/4 cup + 2 TBLS low sodium soy sauce, divided
  • 1/4 tsp hot red pepper sauce
  • 3 Cloves garlic, minced
  • 1/4 cup peanut butter
  • 1 cup Water
  • 2 tsp Canola oil
  • 2 cups snow peas, cut in half lengthwise
  • 6 green onions, sliced thin
  • 1/2 lb spaghetti noodles, cooked
  • 1 TBLS sesame oil
  • 1/2 cup roasted peanuts, shelled
  • 1 TBLS rice wine vinegar



1 In small bowl, mix together sugar, cornstarch, ginger, ¼ cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water.

2 Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders.

3 Close and turn bag to coat the chicken. Refrigerate for at least one hour. Remove chicken from bag, reserving marinade.

4 In large skillet or wok, heat canola oil. Add chicken and sauté for about 5 minutes, or until chicken is cooked through.

5 Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.

6 Add snow peas, cook for additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.

7 In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil.

8  Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions.

Source: National Chicken Council

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