Peanut Chicken Noodle Bowl

I’ve been making this stirfry for a few years now and my family has never been disappointed. When I told my husband that I was planning on posting this recipe his reply was “I can’t believe you haven’t shared that one yet! It’s amazing!!!”  Keep in mind that he’s not very excitable, so I might be exaggerating a bit.  He would never use three exclamation marks, for instance.  But he did get pretty animated.

Why It’s A Smart Choice

This recipe is a great way to eat more veggies. In general, stir fry is an excellent for that as many people who aren’t veggie fans, have no issues eating them fried with a delicious sauce. Each portion of this recipe has nearly 3 servings of vegetables! It also boasts more than 40g of protein. That might surprise you, since I only allotted half a chicken breast per person. This is just one example of how you can eat less meat but not suffer on the protein front!

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  

Peanut Chicken Noodle Bowl

Print Recipe

A sweet and salty peanut stir fry, loaded with veggies and protein.

Ingredients

For the chicken

• 2 boneless skinless chicken breasts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 garlic minced

For the sauce

• 2 tbsp canola oil
• 4 cloves garlic crushed
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 2 tsp brown sugar
• ¼ tsp cayenne
• ½ cup peanut butter
• ½ cup water

For the stirfry

• 1 tbsp canola oil
• 1 red pepper chopped
• 8 ounces mushrooms sliced
• 1 small zucchini sliced
• 1/2 cup of sugar snap peas
• 1 large red onion sliced
• 8 oz of whole wheat spaghetti alternatively, this dish could be served over rice

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Combine the sesame oil, soy sauce, ginger, and 1 minced garlic.
• In shallow baking dish, place the chicken and marinade. Turn to coat. Place in fridge for 20 minutes.
• Meanwhile, make the sauce. In a small saucepan, heat the canola oil over medium low.
• Add the garlic and cook until fragrant, about 1-2 minutes.
• Then add the lime juice, soy sauce, bro sugar, cayenne and peanut butter. Once the peanut butter has melted, add the water and stir to combine. Remove from heat.
• Once the chicken has marinated, place in the oven and cook until an instant thermometer registers 180 degrees Fahrenheit. Remove from oven and sliced thinly.
• Heat a large pot of water over high heat. Once the water has boiled, add the spaghetti. Cook until al dente and drain.
• In a wok or very large frying pan, heat 1 tbsp of canola oil. Add the veggies and cook until tender crisp.
• In individual bowls, layer pasta, veggies, chicken, and sauce. Top with chopped peanuts, if desired!

Nutrition

Serving: 4g

Author: Jessica Penner, RD

Thanks to Gabrielle for giving me some photography tips during this food photoshoot!

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