PEANUT CHICKEN WITH RICE NOODLES

Peanut Chicken With Rice Noodles On Plate

PEANUT CHICKEN WITH RICE NOODLES

by | Feb 10, 2023

I love peanut sauce! I love it as a dip for fresh and roasted vegetables, as a dressing for salads and bowls, as a dumpling accompaniment and over pasta of all kinds. The peanut sauce for this Peanut Chicken With Rice Noodles was inspired by Ree Drummond’s Sheet Pan Spicy Chicken And Broccoli. I know everyone doesn’t love a spicy sauce. I’ve adapted it so that you can make it spicy or not depending on your taste. If you’ve been reading my blog long enough, you’ll know that I always go for spice and in fact, it’s almost the hotter the better for me.

“What you get by achieving your goals is not as important as what you become by achieving your goals.” – Zig Ziglar

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Peanut Chicken With Rice Noodles

This savory peanut chicken is perfect over rice noodles, garnished with fresh scallions and chopped peanuts.
Course: Dinner, Entree
Cuisine: Asian
Keyword: Chicken
Servings: 4
Calories: 769kcal

Equipment

  • High speed blender
  • Large Bowl
  • Large Baking Pan
  • Large Stainless Steel Cooking Pot for rice noodles

Ingredients

  • ¼ cup honey
  • ¼ cup smooth natural peanut butter
  • ¼ cup tamari, soy sauce or liquid aminos
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper or omit, if you prefer not spicy
  • 3 garlic cloves minced
  • 3 limes juiced
  • ½ cup olive oil or avocado oil
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken thighs cut into 1-1 ½ inch pieces
  • 8 ounces rice noodles
  • 2 scallions thinly sliced, optional for garnish
  • 2 Tablespoons chopped peanuts optional for garnish

Instructions

  • Add the honey, peanut butter, soy sauce, Worcestershire sauce, cayenne pepper(if using), garlic, lime juice, olive oil, salt and pepper to a high-speed blender and blend until smooth.  Reserve ½ cup of the sauce for later use.
  • Place the chicken thigh pieces in a large bowl and pour the remainder of the sauce over the chicken.  Mix well until all of the chicken is coated with the sauce.  Cover and refrigerate for up to 2 hours.
  • Heat the oven to 425 degrees F.
  • Remove the chicken from the refrigerator, pour off and discard the marinade sauce and place the chicken piece by piece in a large baking pan. Shake off as much of the marinade as possible from each piece as you add it to the baking pan.(See note below.) Cook until the temperature of the chicken reaches 175 degrees F, 25-35 minutes.
  • Remove the baking pan from the oven and allow the chicken to rest for 5-10 minutes. 
  • While the chicken is in the oven, cook the rice noodles according to the package directions.
  • Place a bed of rice noodles on each of four dinner plates and top the noodles with the chicken pieces. Pour the reserved sauce over the chicken and noodles, garnish with thinly sliced scallions and chopped peanuts, if desired, and serve.  

Notes

Because honey burns easily, shake off as much of the sauce from the marinated chicken as possible before baking. 
It’s safe to eat chicken thighs cooked to 165°, but if you allow thigh meat to reach somewhere between 175° and 190°, you will enjoy more tender meat because the connective tissues have longer to break down. 
If you’re limiting calories, try serving the chicken over zoodles or it’s delicious just on its own.  
Please note that the garnishes are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 769kcal | Carbohydrates: 75g | Protein: 29g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1396mg | Potassium: 503mg | Fiber: 3g | Sugar: 20g | Vitamin A: 106IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 3mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

You’ll need the following ingredients for this Peanut Chicken With Rice Noodles…

 

Ingredients For Peanut Chicken With Rice Noodles

¼ cup honey

¼ cup smooth natural peanut butter

¼ cup, tamari, soy sauce or liquid aminos

1 teaspoon Worcestershire sauce

¼ teaspoon cayenne pepper(or omit if you prefer not spicy)

3 garlic cloves, minced

3 limes, juiced

½ cup olive or avocado oil

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

4 skinless, boneless chicken thighs-cut into 1-1½ inch pieces

8 ounces rice noodles

2 scallions, thinly sliced, optional for garnish

2 Tablespoons chopped peanuts, optional for garnish

Let’s get going…

Add the honey, peanut butter tamari, Worcestershire sauce, cayenne pepper(if using), garlic, lime juice, olive oil, salt and pepper to a high speed blender and blend until smooth.  Reserve ½ cup of the sauce for later use.

Sauce In Blender

Place the chicken thigh pieces in a large bowl and pour the remainder of the sauce over the chicken.  Mix well until all of the chicken is coated with the sauce.  Cover and refrigerate for up to 2 hours.

Heat the oven to 425 degrees F.

Remove the chicken from the refrigerator, pour off and discard the marinade sauce and place the chicken piece by piece in a large baking pan. Shake off as much of the marinade as possible from each piece as you add it to the baking pan. Cook until the temperature of the chicken reaches 175 degrees F about 25-35 minutes.  Remove from the oven and allow the chicken to rest for 5-10 minutes. 

While the chicken is cooking, prepare the rice noodles according to the package directions.

Place a bed of rice noodles on each of four dinner plates and top the noodles with the chicken pieces. Pour the reserved sauce over the chicken and noodles, garnish with thinly sliced scallions and chopped peanuts, if desired, and serve.  

Enjoy!

Peanut Chicken With Rice Noodles On Plate

It’s safe to eat chicken thighs cooked to 165°, but if you allow thigh meat to reach somewhere between 175° and 190°, you will enjoy more tender meat because the connective tissues have longer to break down.

Because honey burns easily, shake off as much of the sauce from the marinated chicken as possible before baking.  If you’re limiting calories, try serving the chicken over zoodles or it’s delicious just on its own.  

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you. 

You might also enjoy these delicious and healthy recipes from Chasing Beans…

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