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Chicken With Peanuts and Noodles

Chicken With Peanuts and Noodles
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If you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix

Prep: 30 minutes | Total Time: 30 minutes
  • 1 pound
    chicken, boneless, skinless breasts
  • 1/2 cup
    peanut butter, smooth natural
  • 2 tablespoons
    soy sauce, reduced-sodium
  • 2 teaspoons
    garlic, minced
  • 1 1/2 teaspoons
    chile-garlic sauce, or to taste
  • 1 teaspoon
    fresh ginger, minced
  • 8 ounces
    whole-wheat spaghetti
  • 1 12-ounce bag
    fresh vegetable medley, such as carrots, broccoli, snow peas
  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
Nutritional Information

Makes: 6 servings
Serving Size: 1 1/2 cups
  • Calories363
  • Fat12 g
    • Saturated fat2 g
  • Cholesterol44 mg
  • Carbohydrates36 g
    • Dietary fiber7 g
  • Protein29 g
  • Sodium348 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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