Chicken Peanut Butter Noodles
A creamy, salty-sweet peanut sauce over egg noodles.
ChickenHigh ProteinThaiHobFamily FriendlyMeal Prep
4
Serves
10m
Prep
20m
Cook
734
Kcal
55g
Protein
60g
Carbs
32g
Fat
£2.99
Per portion
Add to the shop 10 items · approx £11.96
- Chicken breast600 g
- Egg noodles225 g
- Light coconut milk400 ml
- Crunchy peanut butter85 g
- Chopped peanuts35 g
- Fresh coriander1 pack
- Fresh ginger5 g
- Lime1
- Garlic1 clove
- Tenderstem broccoli400 g
Already in the cupboard Check before you order
- Sriracha2 tbsp
- Brown sugar2 tbsp
- Soy sauce1 tbsp
- Cooking oil1 tbsp
Kit you'll needMixing bowl · Large frying pan · Saucepan · Colander
Method
- Whisk the peanut butter, sriracha, brown sugar, soy sauce, lime juice, garlic and ginger together.
- Whisk in the coconut milk until the sauce is smooth again.
- Cut the chicken into 1–2cm pieces.
- Heat the oil in a large frying pan over a medium-high heat.
- Fry the chicken until browned all over and just cooked through, no longer.
- Pour in the sauce, turn the heat to low and simmer, scraping the base of the pan.
- Cook the noodles to the packet instructions, adding the tenderstem for the last 3 minutes, then drain.
- Toss the noodles through the sauce, then top with the peanuts and coriander.
Tip: The sauce thickens as it stands, so loosen it with a splash of the noodle water before serving.
