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Thai Peanut Chicken and Noodles

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“I make this several times a month. It's a great recipe for leftover chicken. I couldn't find another like it on zaar, so I posted it to enable me to add the ingredients to a shopping list.”
READY IN:
30mins
YIELD:
5 1-1/2 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles as directed on package. Drain; cover to keep warm.
  2. Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
  3. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper and 2 tablespoons water; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
  4. Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.

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