Asian Peanut Chicken & Noodles
Growing up, every night, our mom made a healthy home-cooked meal for the entire family. It was the one opportunity for the five us (we have a brother who is four years older than us) to come together and discuss our day. Mom would often start to get into a routine—Monday was soup night, Tuesday was pasta night, Thursday was pizza night, etc. We rarely went out to eat, but when we visited our grandparents and extended family in Philly, we typically would all meet up at a Chinese restaurant. Whenever we’d come home, my Mom would be inspired to add a new dish into the mix, and one of our faves that she replicated was an Asian peanut dish. We recently tried to replicate our Mom’s dish as well, and being registered dietitians who always try to make our dishes as healthy as she did, we created this lightened up restaurant fave!
Looking for more healthy dishes? Here are a few to try:
One-Pot Black Bean Quinoa Chili with Avocado
Quinoa Kale & Edamame Superfood Bowl
Asian Peanut Chicken & Noodles
Serves 6
Ingredients:
Sauce:
1/2 cup low sodium chicken or vegetable broth
1 Tbsp. creamy peanut butter,
1-2 tsp Sriracha
1-1/2 Tbsp. honey
3 Tbsp. low sodium soy sauce
1/2 tsp ground ginger
2-3 chopped garlic cloves
Other Ingredients:
2 1/2 cup cooked, shredded chicken breast
6 oz whole wheat pasta (We suggest Linguine noodles—it works the best with the dish!)
1/2 cup chopped green onions (garnish)
1/2 cup shredded carrots
3/4 cup shelled edamame
1/2 cup chopped cucumbers
1/4 cup cilantro (garnish)
1 lime cut into 5 wedges
1/4 chopped peanuts
DIRECTIONS:
- Fill a medium to large pot with 5-6 cups of water until the pot is 2/3 full.
- Bring the water to a boil and add in dry pasta and stir briefly.
- Allow water to return to a boil and cook pasta for 8-9 minutes until pasta is soft.
- Carefully drain pasta using a strainer.
- Return drained pasta to pot and remove from heat.
- In a medium sauce pan, combine all of the sauce ingredients over medium heat and whisk until smooth.
- Bring to a soft boil, and then remove from heat and allow to cool—the sauce will thicken as it cools.
- Divide pasta amongst six bowls in 1/2 cup portions.
- Spoon ¼ cup of sauce into each bowl, garnish with cilantro, and squeeze lime wedge into each bowl.
- Enjoy!
Nutrition Information:
288 Calories, 20 g protein, 41 g Carbs, 5 g Fat, 371 mg Sodium, 5 g Fiber
- Sauce:
- -1/2 cup low sodium chicken or vegetable broth
- -1 Tbsp. creamy peanut butter,
- -1-2 tsp Sriracha
- -1 ½ Tbsp. honey
- -3 Tbsp. low sodium soy sauce
- -1/2 tsp ground ginger
- -2-3 chopped garlic cloves
- Other Ingredients:
- -2.5 cup cooked, shredded chicken breast
- -6 oz whole wheat pasta (We suggest Linguine noodles—it works the best with the dish!)
- -1/2 cup chopped green onions (garnish)
- -½ cup shredded carrots
- -3/4 cup shelled edamame
- -1/2 cup chopped cucumbers
- -1/4 cup cilantro (garnish)
- -1 lime cut into 5 wedges
- -1/4 chopped peanuts
- Fill a medium pot with 5-6 cups of water until the pot is ⅔ full.
- Bring the water to a boil and add in dry pasta and stir briefly.
- Allow water to return to a boil and cook pasta for 8-9 minutes until pasta is soft.
- Carefully drain pasta using a strainer.
- Return drained pasta to pot and remove from heat
- In a medium sauce pan, combine all of the sauce ingredients over medium heat and whisk until smooth.
- Bring to a soft boil, and then remove from heat and allow to cool—the sauce will thicken as it cools.
- Divide pasta amongst six bowls in ½ cup portions.
- Divide up the carrots, edamame, cucumbers, chopped peanuts, and green onions, and chicken into the six bowls.
- Spoon ¼ cup of sauce into each bowl, garnish with cilantro, and squeeze lime wedge into each bowl.
- Enjoy!