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. Luckily, that’s all you need for this meal… I’ve even made it with Ramen Noodles before. It’s extremely versatile, and I’m obsessed with it. The leftovers make a sensational lunch and heck, I even eat this stuff 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.
Looking for some Asian noodle options?! Here are 10 tasty options 🙂
You should also try these!
- Thai Basil Chicken Stir Fry
- Cold Noodles in Peanut Sauce
- Ramen Noodle Chicken Stir Fry with Peanut Sauce
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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
- ½ cup peanut butter, both crunchy and smooth work fine!
- 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
- ½ cup water
- Prepare the spaghetti according to package instructions. Drizzle with 1 Tablespoon of Peanut oil, mix, and set aside.
- Dice the chicken into bite sized pieces and season with salt and pepper.
- In a large skillet, heat the remaining 2 Tablespoons of peanut oil over medium-high heat.
- Add the chicken and saute for 10-15 minutes, stirring occasionally, until browned on the outside and cooked through. Set the chicken aside.
- Add the vegetables and continue to saute until they've softened. Reduce the heat to medium low and add the chicken back in. Gently mix in the pasta noodles and add the peanut sauce ingredients. 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 and serve!