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Spicy Chicken in Peanut Sauce With Noodles

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“This is my families favorite dish. Easy, healthy, and fast to make - you can use any type of meat, fish or seafood or firm tofu. Fool around with the quantities and ingredients till you get exactly what you want. You can use coconut milk, tomato sauce, or plain yogurt (with yogurt avoid vinegar and/or citrus juice). I use too little pepper and soya and let people add them at the table. You can garnish with peanuts, cashews, and/or green onions.”

Ingredients Nutrition

  • 2 lbs pork loin or 2 lbs chicken breasts or 2 lbs boneless beef top loin steaks
  • 2 lbs mixed vegetables (up to 4 vegetables, e.g carrots, mushroom, bok choy, broccoli, cauliflower, peppers, snow peas, cele)
  • 4 -8 tablespoons all natural-style peanut butter (or no salt no sugar peanut butter)
  • 12 cup stock (or a mix of stock and orange juice) or 12 cup orange juice (or a mix of stock and orange juice)
  • 2 tablespoons cornstarch or 2 tablespoons flour
  • 1 (8 ounce) can coconut milk (preferred) or 1 (8 ounce) can tomato sauce or 1 (8 ounce) can plain yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons light soya sauce
  • 1 lb gluten-free broad rice noodles or 1 lb fettuccine or 1 lb linguine
  • 2 tablespoons cooking oil (peanut preferred)
  • sesame oil (optional)
  • 1 tablespoon lemon juice (optional)
  • 1 -3 tablespoon of dried flaked chili peppers or 1 -3 tablespoon chili paste
  • 1 dash salt


  1. First mince garlic and ginger and put into a small bowl,.
  2. then wash drain and chop vegetables into bite sized pieces and place in a bowl.
  3. then trim all the fat off the meat and slice as thin as possible into bite sized pieces and place in a bowl (if you have the time (min 1/2 hour) you can put in a splash of soya sauce and rice wine vinegar as a marinade).
  4. Dissolve corn starch in stock/OJ.
  5. Place a wok or large cast iron frying pan on medium-high heat and a large pot of water with a dash of salt on high heat to boil.
  6. When the frying pan is hot enough that water splashed in it dances around then pour in cooking oil and add garlic and ginger then stir for 1/2 minute. Add meat and stir occasionally till browned. Add vegetables and stir occasionally.
  7. Meanwhile place noodles in boiling salted water, cook according to package instructions and drain when ready.
  8. to the meat and vegetables add peanut butter, coconut milk, and corn starch/ stock mix and stir constantly till bubbly and thickened then reduce heat to min and stir occasionally. Remove from heat and splash with soya sauce, rice wine vinegar, lemon juice, and sesame oil.
  9. Toss with noodles and garnish with nut and green onions (if desired) and serve with soya sauce and a hot sauce on the side for those who desire.

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