Description
Spicy sesame chicken noodles in a savory-sweet chili sauce, topped with crushed peanuts and green onion.
Ingredients
Scale
- 12 ounces noodles of choice
- 1 pound chicken breast, cut into 1-inch pieces
- 2 tablespoons low-sodium tamari or soy sauce (for marinating)
- 1 tablespoon honey
- 1 tablespoon chili paste (for marinating)
- 1 tablespoon toasted sesame oil (for marinating)
- 1/2 cup diced green onion, white part (for cooking)
- 1 tablespoon minced garlic
- 1/2 cup low-sodium tamari or soy sauce (for sauce)
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste (I used sambal oelek)
- 1?2 tablespoons brown sugar
- 1/4 teaspoon ground ginger
- 1 1/2 tablespoons toasted sesame oil (for sauce)
- 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1/3 cup crushed peanuts (for garnish)
- 1/3 cup diced green onion, green part (for garnish)
Instructions
- Cut the chicken breast into small, roughly 1-inch pieces.
- In a bowl combine the chicken with 2 tablespoons tamari, 1 tablespoon honey, 1 tablespoon chili paste, and 1 tablespoon toasted sesame oil; mix and set aside to marinate for 30?120 minutes (minimum 30 minutes recommended).
- Bring a pot of salted water to a boil and cook the noodles according to package instructions; drain and set aside.
- Whisk together all sauce ingredients except the water and cornstarch: 1/2 cup tamari, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1?2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes.
- Heat 1 tablespoon toasted sesame oil in a skillet over medium-low heat.
- Add the 1/2 cup diced green onion (white part) and saut? 2?3 minutes, then add 1 tablespoon minced garlic and saut? an additional 1 minute.
- Add the marinated chicken (discard any leftover marinade) and fry about 2?3 minutes per side or until the internal temperature reaches 165?F.
- Pour the prepared sauce into a pot and warm over low heat; whisk together 1 tablespoon cornstarch and 3 tablespoons water and add to the sauce, stirring until it thickens slightly, then add the cooked noodles and toss to coat.
- Add the cooked chicken to the sauced noodles and mix for 1?2 minutes so the flavors combine.
- Garnish with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green part) and serve as is or with optional vegetables like broccoli and bell peppers.
- Prep Time: 30 mins (plus 30–120 mins to marinate)
- Cook Time: 20 mins