Peanut Chicken Noodle Bowl - Smart Nutrition with Jessica Penner, RD (2024)

5 from 2 votes

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

• 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!

Course: dinner