Peanut Chicken Noodle Bowl

  • Author: Jessica Penner, RD


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


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)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine the sesame oil, soy sauce, ginger, and 1 minced garlic.
  3. In shallow baking dish, place the chicken and marinade. Turn to coat. Place in fridge for 20 minutes.
  4. Meanwhile, make the sauce. In a small saucepan, heat the canola oil over medium low.
  5. Add the garlic and cook until fragrant, about 1-2 minutes.
  6. 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.
  7. 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.
  8. Heat a large pot of water over high heat. Once the water has boiled, add the spaghetti. Cook until al dente and drain.
  9. In a wok or very large frying pan, heat 1 tbsp of canola oil. Add the veggies and cook until tender crisp.
  10. In individual bowls, layer pasta, veggies, chicken, and sauce. Top with chopped peanuts, if desired!


  • Serving Size: 4
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