Peanut Butter Chicken

4.67 from 3 votes

Peanut Butter Chicken is one of my favorite take-out fake-outs. It's got all the flavor of a pad thai without the expense or hard to find ingredients. You can also make it with sunflower seed butter to accommodate for nut allergies.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 407kcal

Author: Jessica Fisher

Ingredients

⅓ cup rice vinegar
7 tablespoon neutral oil
2 tablespoon peanut butter almond butter, or sunflower seed butter can also be used
2 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon fresh ginger (grated)
½ teaspoon red pepper flakes
16 oz linguine pasta or thin spaghetti pasta
1 carrots shredded
2 boneless, skinless chicken breast chopped
1 bunch green onion (chopped) you can get by with less
2 tablespoon fresh cilantro (chopped)

Instructions

Whisk together the vinegar, the 5 tbsp. oil, the peanut butter, soy sauce, honey, sesame oil, ginger, and red pepper. Set aside.
In a large pot of boiling, salted water, prepare the pasta according to package instructions. While the pasta is cooking, heat the remaining 2 tablespoons vegetable oil until very hot. Cook the carrot for 1 min. Add the chicken and green onions to the pan and cook, stirring constantly, until chicken is cooked.
Drain the pasta and toss with sauce and cilantro. You may toss chicken in as well, but we like to serve it atop the noodles. Otherwise, the chicken drops to the bottom and is not evenly distributed.
Serve this dish hot or at room temperature.
To freeze: store the sauce and the cooked chicken mixture in separate containers. Thaw completely in the refrigerator. Reheat before tossing with fresh cooked pasta.

Notes

Serving Suggestions: If you'd like to go beyond this one dish dinner, you can serve a combination of East Asian dishes, such as potstickers and egg rolls.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

You can make this without chicken for a delicious vegetarian dish or substitute shrimp or chopped pork.
Other vegetables can be used instead of the shredded carrots, such as sliced celery or shredded cabbage.

How to Make a Meal Prep: This noodle dish makes a great easy lunch! Divide it into meal prep containers, refrigerate, and reheat before serving.

Make a Plan for Leftovers: Leftover noodles are good for up to 4 days in the fridge. If you store leftovers in clear air-tight containers you’re more likely to notice them and make sure they get eaten.

Freeze Extras for Later: I don't recommend freezing this complete meal, however, you can freeze the sauce and chicken separately to combine later with noodles and the fresh vegetables and herbs.

Nutrition