Description
A flavorful and satisfying Asian-inspired dish featuring tender chicken breast, crunchy vegetables, and egg noodles tossed in a creamy, spicy peanut chili sauce. This quick stir-fry recipe combines the nutty richness of peanut butter with aromatic ginger, garlic, and a hint of heat, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 2 tbsp vegetable oil (divided)
Noodles & Vegetables
- 125g / 4 oz medium egg noodles (chow mein noodles)
- 1/4 head cabbage, sliced thinly (about 1.5 cups)
- 1 large carrot, julienned
- 3 green onions, cut into 2 inch pieces
Sauce
- 1 tbsp ginger, grated
- 4 cloves garlic, grated or crushed
- 1 tbsp sesame seeds
- 2 tbsp smooth peanut butter (heaped)
- 3 tbsp hot water
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp dried chilli flakes
Instructions
- Cook Noodles. Prepare the egg noodles according to package directions. Once cooked, drain thoroughly and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Prepare Sauce. In a small bowl, combine grated ginger, garlic, peanut butter, hot water, sesame oil, dark soy sauce, hoisin sauce, rice vinegar, and dried chili flakes. Mix well until smooth. Set the peanut chili sauce aside for later use.
- Cook Chicken. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Season the chicken pieces with salt, then add to the hot oil. Stir-fry continuously until the chicken is fully cooked and golden brown. Remove the chicken from the pan and set on a separate plate.
- Stir-fry Vegetables. Add the remaining 1 tablespoon of vegetable oil to the wok. Quickly stir-fry the grated ginger and minced garlic for a few seconds until fragrant. Then add the julienned carrots and sliced cabbage. Continue stir-frying over high heat for about 5 minutes, until vegetables are slightly browned but retain a firm bite.
- Combine and Toss. Return the cooked chicken to the wok with vegetables. Add the cooked noodles and green onions. Pour the prepared peanut chili sauce evenly over the ingredients. Toss everything thoroughly to combine well and heat through.
- Serve. Sprinkle sesame seeds and additional sliced green onions on top for garnish. Serve immediately, optionally accompanied by Chinese chili oil on the side for extra spice.
Notes
- Use medium egg noodles or chow mein noodles for authentic texture.
- Adjust the amount of chili flakes and chili oil to control the spiciness to your preference.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce or additional soy sauce.
- Ensure vegetables remain slightly crisp by not overcooking during stir-fry.
- Peanut butter should be smooth for best sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Peanut noodles, chicken chow mein, stir fry noodles, Asian peanut sauce, spicy peanut noodles
