Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 8 oz udon noodles or linguine
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sriracha or chili garlic sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach
- 2 tablespoons vegetable oil
- Garnish: Chopped peanuts, sliced scallions, and lime wedges
Instructions
- Step 1: Prepare the Noodles and Sauce Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. Before draining, reserve about 1/2 cup of the starchy pasta water. In a medium bowl, whisk together the peanut butter, soy sauce, sriracha, honey, ginger, garlic, and lime juice. If the sauce is too thick, add a tablespoon of the warm pasta water until it reaches a pourable consistency.
- Step 2: Sear the Chicken and Vegetables Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast in a single layer. Cook for 5-6 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside. In the same skillet, toss in the bell peppers. Sauté for 3 minutes until they are crisp-tender. Stir in the spinach during the last minute until it just begins to wilt.
- Step 3: Combine and Toss Reduce the heat to low. Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the peanut sauce over the top. Use tongs to toss everything together until the noodles are thoroughly coated. If the sauce seems too sticky, add a little more of the reserved pasta water. Once everything is heated through, divide the noodles into bowls. Top with crushed peanuts and scallions for extra crunch and freshness.
- Cook Time: 30 minutes