Glossy peanut noodles with lime, chicken and carrot crunch. Mix the sauce before starting the skillet so noodles can go straight in.
Why you’ll love this recipe
- Glossy peanut noodles with lime, chicken and carrot crunch.
- Mix the sauce before starting the skillet so noodles can go straight in.
- Makes 2 servings with measured ingredients and clear timing.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 12 oz chicken breast, thin strips
- 6 oz noodles, dry
- 1 carrots, cut into matchsticks
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 lime, juiced
- 1 tbsp olive oil
- 1/4 cup water, for sauce
- 1/4 tsp salt
- 1/8 tsp black pepper
Let’s make it
Prep the ingredients
Cook noodles in a pot of boiling water according to the package; drain. While the noodles or pasta cook, start the skillet steps below.
Build the flavor
Whisk peanut butter, soy sauce, lime juice and the measured warm water until pourable.
Heat oil in a skillet over medium-high
Heat oil in a skillet over medium-high. Cook chicken 8–10 minutes until 165°F, adding carrots for the final 4 minutes.
Bring it together
Reduce heat to low and toss in noodles and peanut sauce for 1–2 minutes. Loosen with a little water if needed.
Finish and serve
Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.
Make It Even Better
Mix the sauce before starting the skillet so noodles can go straight in.
Make it your own
Use sunflower seed butter instead of peanut butter; check allergy labels.
What to serve with it
Serve straight from the hot skillet in shallow bowls. Keep the pieces spread out rather than tightly packed so the vegetables retain their bite.
More dinner inspiration ↗Storage & reheating
Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.
COOKS COURT · THE RECIPE
Peanut Chicken Noodle Toss
Glossy peanut noodles with lime, chicken and carrot crunch.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Easy
Ingredients
For the recipe
- 12 oz chicken breast, thin strips
- 6 oz noodles, dry
- 1 carrots, cut into matchsticks
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 lime, juiced
- 1 tbsp olive oil
- 1/4 cup water, for sauce
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Cook noodles in a pot of boiling water according to the package; drain. While the noodles or pasta cook, start the skillet steps below.
- Whisk peanut butter, soy sauce, lime juice and the measured warm water until pourable.
- Heat oil in a skillet over medium-high. Cook chicken 8–10 minutes until 165°F, adding carrots for the final 4 minutes.
- Reduce heat to low and toss in noodles and peanut sauce for 1–2 minutes. Loosen with a little water if needed.
- Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.
Notes
Cooks Court · /recipes/peanut-chicken-noodle-toss
