141.4...Asian Peanut Noodles with Chicken

The Skinnytaste Cookbook recipes continue with another winner! This recipe for Asian Peanut Noodles with Chicken has been the best one so far! I can’t wait to make it again! 

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Asian Peanut Noodles with Chicken (Serves 4-6)

Adapted from Skinnytaste Cookbook


Peanut Sauce:

1 cup chicken broth

5 Tbsp peanut butter

2 Tbsp honey

2 Tbsp soy sauce

1 Tbsp Sriracha

1 Tbsp grated fresh ginger

2 garlic cloves, minced

Chicken & Vegetables:

1 pound boneless, skinless chicken breasts, cut into thin strips

Kosher salt

Freshly cracked black pepper

1 Tbsp Sriracha (or to taste)

1 Tbsp soy sauce

Juice of 1/2 lime

4 garlic cloves, minced

1 Tbsp grated fresh ginger

1/2 Tbsp sesame oil

3/4 cup chopped scallions

1 1/4 cup shredded carrots

1 1/4 cup broccoli slaw

8 ounces linguine or rice noodles

2 Tbsp chopped, unsalted, roasted peanuts

4-6 lime wedges

4-6 sprigs of fresh cilantro, for garnish


1. For the peanut sauce: In a small saucepan, combine the chicken broth, peanut butter, honey, soy sauce, Sriracha, ginger and garlic. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the flavors blend and the sauce is slightly thickened, 8 to 10 minutes.

2. For the chicken: Season the chicken strips with 1/8 tsp. of the salt and a pinch of black pepper, then transfer it to a large bowl and add the Sriracha, soy sauce, lime juice, 2 of the garlic cloves and the ginger. 

3. Heat a large nonstick skillet or wok over medium-high heat. Add the sesame oil, then add the chicken. Cook, stirring, until cooked through, 2 to 3 minutes. Transfer to a plate.

4. Add the remaining 2 garlic cloves, the scallions, carrots and broccoli slaw, and season with a pinch of salt. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Transfer to a plate. 

5. Meanwhile, cook the noodles in a large pot of water according to the package instructions. Drain and put them in the hot wok. Add the chicken, veggies,peanut sauce and peanuts and cook, tossing everything together, for 1-2 minutes.

6. Serve with lime wedges and cilantro sprigs. 

Printable Recipe 

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Monday night I reheated more Taco Soup for dinner. 

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Really love this!

Tuesday’s breakfast:

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I took my daughter to school (my son is still on his class trip) then went to the gym. I ran a bunch of errands and stopped by Urban Plates for lunch. 

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Seared Miso Albacore, Brussels Sprouts and Broccolini. Fabulous!

I went to a meeting at the school, then brought my daughter home. Dinner was the delicious Asian Peanut Noodles with Chicken.

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Wednesday’s breakfast:

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I took my daughter to school, then went to the gym. I got my nails done, then came home to do some Thanksgiving prep work. I now have my Cranberry Chutney and Gulliver’s Creamed Corn in the freezer, ready for Thanksgiving!

Lunch was tuna salad, crackers and pickles. 

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Last night was Bunco at Lisa’s house. Ann was actually the host and she brought so many delicious things! We had chips, salsa, cheese and crackers before dinner. 

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Dinner was a yummy Thanksgiving meal!

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I brought Gulliver’s Creamed Corn. I mean, I was already making it so why not just throw together another batch??

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I tried to behave myself and have a little bit of everything. 

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The behaving continued on through dessert. I didn’t touch anything. Look at all the yumminess I resisted! So hard!

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Thank you Ann (and Lisa!) for a fun evening!!

Today’s breakfast:

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I took my daughter to school, then went the gym.  Then I came home to get stuff done around the house. Lunch was the same as yesterday:

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My son come back from his class trip this afternoon! It’s been quiet here without him. Tomorrow I’m headed to Washington for the USC/Washington game. Fight on Trojans!

Have any fun plans for the weekend?

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  1. All your eats look delicious! Have fun this weekend :D


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