
How To Make Spicy Peanut Chicken
Whip up a mouthwatering Thai-inspired dish of spicy peanut chicken, made with tender noodles and chicken, smothered in a savory sauce, for a fuller meal!
Serves:
Ingredients
- 1½tspcurry powder
- 2tbspThai chili garlic sauce,(Sriracha), or to taste
- 1½tspground cayenne pepper,or to taste
- ½tspground cinnamon
- 2tspsoy sauce
- ½lbspaghetti,uncooked
- 1tbsppeanut oil
- 2large chicken breast,halves, skinless, boneless, cut into 1-inch cubes
- 3½cupswater
- 2cupsextra chunky peanut butter
- 4green onions,coarsely chopped
- ½cupchow mein noodles
Instructions
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Combine the curry powder, Thai chili garlic sauce, cayenne pepper, cinnamon, and soy sauce in a small bowl, then set aside.
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Fill a saucepan with water, and bring it to a boil. When the water is boiling, drop in the spaghetti and cook for 8 to 12 minutes, stirring occasionally until tender. Drain the spaghetti and set it aside.
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Heat the peanut oil in a skillet or wok over medium-high heat until barely smoking, then drop in the chicken.
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Cook and stir for 5 to 8 minutes until the chicken is just beginning to brown and the inside is no longer pink. Remove the chicken from the skillet, and set aside.
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Stir together the peanut butter and 3½ cups of water in a saucepan over medium heat until the mixture is smooth and the peanut butter is melted.
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Pour in the curry-chili sauce, and simmer, stirring occasionally, for 15 minutes, until the sauce is thickened.
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Place the noodles in a large bowl, top with the chicken, and spoon the peanut sauce over top.
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Sprinkle with green onions, garnish with chow mein noodles, serve, and enjoy!
Nutrition
- Calories:Â 617.41kcal
- Fat:Â 40.52g
- Saturated Fat:Â 8.52g
- Trans Fat:Â 0.11g
- Monounsaturated Fat:Â 19.71g
- Polyunsaturated Fat:Â 9.94g
- Carbohydrates:Â 39.10g
- Fiber:Â 4.84g
- Sugar:Â 7.82g
- Protein:Â 30.18g
- Cholesterol:Â 36.80mg
- Sodium:Â 126.22mg
- Calcium:Â 61.26mg
- Potassium:Â 595.42mg
- Iron:Â 2.27mg
- Vitamin A: 24.26µg
- Vitamin C:Â 2.34mg
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