Peanut Noodles with Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 22 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 83 milligrams
- Sodium
- 807 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 6 grams
- Protein
- 40 grams
- Sugar
- 6 grams
- Total: 30 min
- Active: 30 min
Ingredients
4 thin skinless, boneless chicken breasts (about 1 pound)
1 tablespoon plus 2 teaspoons sambal oelek
2 tablespoons plus 1 teaspoon low-sodium soy sauce
Kosher salt and freshly ground pepper
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
8 ounces thin spaghetti
3 small heads baby bok choy, chopped
2 tablespoons vegetable oil
4 ounces snow peas, halved on an angle
1 red bell pepper, thinly sliced
2 scallions, thinly sliced
Directions
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Cook’s Note
If you have a peanut allergy, use smooth no-stir almond butter in place of peanut butter; add a little more water if needed.