Chicken and peanut noodle stir-fry
This Chicken and Peanut Noodle Stir-Fry features tender chicken and rice noodles tossed in a rich, savory sauce with peanuts and spinach. It's a quick and flavorful meal ideal for busy weeknights.
Cook time 15 min
Prep time 10 min
Ingredients:
1.50 lb chicken breasts2 tbsp curry paste
1 cup rice noodles
1/3 cup olive oil
1 onion
2 garlic cloves
2 tbsp sugar
2 tbsp fish sauce
2 lemons
2 cups spinach
1/2 cup peanuts
1 egg
Chicken and peanut noodle stir-fry is a delicious and easy-to-make dish that combines tender chicken with savory noodles and a rich peanut flavor. Perfect for a quick weeknight dinner, this recipe brings together a variety of textures and tastes that will delight your taste buds.
Instructions:
- Slice the chicken breasts into thin strips.
- Thinly slice the onion and mince the garlic.
- Juice the lemons and set the juice aside.
- Place the rice noodles in a large bowl and cover them with hot water. Allow them to soak for about 10-15 minutes or until they are tender but still slightly firm. Drain and set aside.
- Heat 1/3 of the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken strips and cook for 5-7 minutes, stirring frequently, until they are browned and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, add another 1/3 of the olive oil.
- Add the sliced onion and minced garlic. Cook for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the curry paste, sugar, fish sauce, and lemon juice to the skillet.
- Stir well to combine and cook for 1-2 minutes until the mixture is well blended and slightly thickened.
- Push the vegetables to one side of the skillet. Add the remaining olive oil to the empty side.
- Crack the egg into the skillet and scramble it, stirring constantly, until fully cooked. Then, mix it with the vegetables.
- Add the cooked chicken back into the skillet, along with the drained rice noodles.
- Toss everything together until the noodles are well coated with the sauce and all ingredients are evenly distributed.
- Add the spinach and peanuts to the skillet.
- Stir for an additional 1-2 minutes until the spinach is wilted and everything is well mixed.
- Remove from heat and transfer the stir-fry to serving plates.
- Garnish with additional peanuts or a squeeze of lemon if desired.
Enjoy your homemade Chicken and Peanut Noodle Stir-fry, a delightful blend of flavors and textures. With its rich and savory profile balanced by a hint of citrus, this dish is sure to become a favorite in your household. Happy cooking!
Chicken and peanut noodle stir-fry FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until heated through.
Yes, you can substitute rice noodles with egg noodles, soba noodles, or even spaghetti. However, cooking times may vary, so adjust as needed.
The chicken is cooked through when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Cutting into a piece will help check doneness.
Yes, to make it gluten-free, use gluten-free soy sauce instead of fish sauce and ensure the rice noodles are labeled gluten-free.
If you don't have curry paste, you can substitute with a mixture of curry powder, minced ginger, and a bit of chili paste for heat, but the flavor will differ.
Cooking Tips:
- Prep all your ingredients before you start cooking to ensure a smooth cooking process.
- Soak the rice noodles in warm water before cooking to soften them up.
- Adjust the amount of curry paste and fish sauce according to your spice and salt preference.
- Use a high smoke point oil like olive oil for stir-frying to prevent burning.
- Add the spinach towards the end to keep it fresh and vibrant.
- Garnish with extra peanuts for added crunch.
- Squeeze fresh lemon juice over the finished dish for a burst of citrus flavor.
Nutrition Facts
4 ServingsCalories 460kcal
Protein 45g
Carbohydrates 33g
Fiber 4.72g
Sugar 12g
Fat 36g
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