This Chicken Noodle Stir Fry in Peanut Sauce is a simple and flexible weeknight family meal that you’ll definitely want to keep in the rotation!
I’m a sucker for pretty much anything that has peanut sauce in it. And when that craving strikes, there’s nothing that can stop me from pulling out every vegetable from my fridge, grabbing some chicken, a handful of spaghetti noodles, and making some chicken noodle stir fry.
I even eat leftovers cold right out of the fridge. (Should I have just admitted that…?)
Now. I know that stir fry may seem like the most straightforward thing you could possibly make in the kitchen ever. But knowing a few extra tricks never hurt anyone, right?
How to make stir fry:
A Wok is the best cooking vessel for stir fry as it conducts heat well and has a round shape that’s conducive for stir frying. Your cooking vessel should always be preheated before adding any meat or vegetables. You want to hear that sizzle!
Protein, vegetables, and sauce. Those are the 3 main components in stir fry. Cut the meat and vegetables into similarly-sized pieces for even cooking. Do this ahead of time so that everything is ready when you start to cook, as stir fry doesn’t take long (which is why it’s awesome).
Use oils with higher smoke points when making stir fry. Canola oil (400 degree smoke point) or peanut oil (450 degree smoke point), is best. Never use butter for stir frying as it has a very low smoke point. (200-250 degrees)
Don’t overcook the vegetables, you want their color and crunch to remain.
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Chicken Noodle Stir Fry in Peanut Sauce
- 1/2 lb. spaghetti
- 2 large skinless, boneless chicken breasts
- 3 Tablespoons peanut oil, separated
- 1/3 cup yellow onion, sliced
- 2 cups broccoli florets
- 1/2 cup baby carrots, julienned
- 3/4 cup sliced bell pepper, (any color)
- 1/4 cup green onion, diced
- 1/2 cup unsalted peanuts, roughly chopped
- 1/3 cup peanut butter, both crunchy and smooth work fine!
- ½ cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 Tablespoon Sriracha hot chili sauce, omit if you don't like heat
- 1 clove garlic, minced
- Combine the peanut sauce ingredients. Stir until it's well-combined and uniform in consistency. Add splashes of water as needed if a thinner consistency is preferred. Take half of the sauce to marinade the cubed chicken and set the rest aside.
- Season the cubed chicken with desired amounts of salt and pepper. Place the chicken in a freezer bag along with half of the peanut sauce and refrigerate for at least 30 minutes if possible, however less is okay.
- Prepare the spaghetti according to package instructions. Drizzle with 1 Tablespoon of Peanut oil, mix, and set aside.
- In a large skillet, heat the remaining 2 Tablespoons of peanut oil over medium-high heat.
- Add the marinated chicken and sauté for 10-15 minutes, stirring occasionally, until browned on the outside and cooked through. Set the chicken aside.
- Add the vegetables and continue to sauté until they've softened slightly. Reduce the heat to medium low and add the chicken back in.
- Add the cooked pasta noodles and remaining peanut sauce. Use a rubber spatula to stir the ingredients around until the peanut sauce is well-combined and heated through.
- Top with the green onions and chopped peanuts. Serve!