Creamy High Protein Peanut Butter Noodles with Chicken
It is 6pm and you are likely feeling tired. Dinner needs to happen fast but you want something healthy. These high protein peanut butter noodles are your new best friend.
This dish is perfect for a busy fall weeknight. It delivers a creamy, savory hug in every single bite. You can have a nutritious meal on the table in 30 minutes.
Why You’ll Love This Recipe
You will love how quickly this meal comes together. It is a fantastic option for your weekly meal prep routine. The sauce is rich, velvety, and packed with satisfying protein.
It feels like a treat but fuels your body well. Your family will enjoy the familiar, comforting flavors of peanut butter. This recipe is a winner for anyone craving healthy comfort food.
Simple Method
Making this dish is incredibly simple and stress-free. You just whisk the sauce while the noodles boil. Sauté your chicken and veggies in one single pan.
Tossing everything together at the end is very satisfying. Even beginners can master this stir-fry with total confidence. It is a foolproof way to get dinner done right.
Ingredients You’ll Need
These ingredients are mostly pantry staples you likely have. Fresh produce makes the colors really pop on your plate.
- 8 oz high-protein edamame noodles or whole wheat spaghetti
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sriracha or chili garlic sauce
- 1/2 cup warm water
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 2 green onions, thinly sliced
Step-by-Step
- Cook the noodles in boiling salted water according to package directions; drain and set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, sriracha, and warm water until the sauce is smooth and emulsified.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and cook for 6 to 8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Add the broccoli and red bell pepper to the skillet and sauté for 3 to 4 minutes until the vegetables are crisp-tender.
- Reduce the heat to low and add the cooked noodles and peanut sauce to the skillet.
- Toss the ingredients thoroughly until the noodles and vegetables are evenly coated and the sauce has thickened slightly.
- Divide into bowls and garnish with chopped peanuts and sliced green onions.
Best Ways to Enjoy It
Serve these noodles warm in large, cozy bowls. The crunch from the peanuts adds a lovely texture contrast. You can pair this with a crisp side salad.
Pack the leftovers into containers for easy weekday lunches. This dish tastes just as good the next day. It is the ultimate meal prep solution for busy people.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for 3 to 4 days. The sauce may thicken slightly as it sits.
When reheating, add a splash of water to loosen the sauce. Use the microwave or a skillet on low heat. Reheating on the stove keeps the veggies crisp.
Tips for Best Results
- Whisk the sauce thoroughly until it looks completely smooth.
- Do not skip the fresh ginger for the best flavor.
- Avoid overcooking the broccoli to keep that bright green color.
- Use warm water to help the peanut butter melt easily.
- Double the batch if you are cooking for a crowd.
- Add a squeeze of fresh lime for a bright finish.
- Swap chicken for tofu to make this meal vegetarian.
Ways to Switch It Up
- Try using almond butter for a different nutty flavor.
- Swap the red pepper for snap peas or carrots.
- Use gluten-free tamari instead of soy sauce if needed.
- Add more sriracha if you love a spicy kick.
Common Questions
Can I use frozen vegetables?
Yes, you can use frozen broccoli or peppers. Just sauté them a bit longer to remove excess moisture. They work great in a pinch.
Are edamame noodles worth it?
Edamame noodles are a fantastic way to boost protein. They have a slightly different texture than wheat pasta. They keep you full for much longer.
Is this recipe kid-friendly?
Most kids love the creamy peanut butter sauce. You can leave out the sriracha for a milder version. It is a great way to serve veggies.
I hope this cozy recipe brightens your busy fall evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Clara
Ingredients
Method
- Cook the noodles in boiling salted water according to package directions; drain and set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, sriracha, and warm water until the sauce is smooth and emulsified.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and cook for 6 to 8 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Add the broccoli and red bell pepper to the skillet and sauté for 3 to 4 minutes until the vegetables are crisp-tender.
- Reduce the heat to low and add the cooked noodles and peanut sauce to the skillet.
- Toss the ingredients thoroughly until the noodles and vegetables are evenly coated and the sauce has thickened slightly.
- Divide into bowls and garnish with chopped peanuts and sliced green onions.
