This Spicy Peanut Noodles with Chicken recipe is a quick, flavorful dinner that’s perfect for busy weeknights. Tender chicken, vibrant vegetables, and rice noodles are tossed in a creamy, spicy peanut sauce for a dish that’s both comforting and packed with so much flavor. It’s ready in under 30 minutes and sure to become a family favorite!

I’m all about an easy dinner idea, but it has to be flavorful! If you enjoy Asian-inspired recipes, try my Beef and Broccoli Noodles Stir Fry. This stir-fry dish is the ultimate weeknight dinner with its simple ingredients and quick cooking time.
Want a simple noodle recipe? My Asian Chili Garlic Noodles recipe is a quick meal that can be made in 15 minutes. These spicy noodles use ingredients you likely already have in your kitchen/pantry.
If you’re looking for additional easy weeknight dinners, try my Chicken & Green Bean Stir Fry can be served over rice or noodles – you choose!
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes.
- Packed with Flavor: A creamy sauce with a balance of sweetness, tanginess, and spice.
- Customizable: Swap the chicken for tofu or shrimp, or add extra veggies to make it your own.
Ingredients & Substitutions
- Rice Noodles: Their chewy texture is perfect for soaking up the sauce, but soba or lo mein noodles can be used as substitutes. Be sure to salt the water, the instructions on the back of my noodles call to just soak them in boiling water (vs boiling them) for about 25 minutes, so be sure to not overcook them!
- Chicken Broth: Adds savory depth; swap with vegetable broth for a vegetarian option.
- Soy Sauce: Enhances the savory profile. Use tamari or coconut aminos for a gluten-free alternative.
- Peanut Butter: Provides the creamy, nutty backbone.
- Rice Vinegar: Lends acidity to balance the richness. White vinegar or apple cider vinegar can work in a pinch.
- Honey: Sweetens the sauce naturally. Maple syrup or agave nectar are great substitutes.
- Sriracha: Adds heat; adjust to your spice tolerance or replace with sambal oelek or chili garlic sauce.
- Toasted Sesame Oil: Brings a rich, nutty flavor. Regular sesame oil can work, though it’s less aromatic.
- Chicken Breast: A lean, protein-packed choice. Swap with tofu, shrimp, or thinly sliced beef for variety.
- Yellow Onion: Adds subtle sweetness. Red onion or shallots work well, too.
- Bell Pepper: Brings crunch and color. Use any color or a mix for a vibrant dish.
- Garlic: An aromatic essential for building flavor. Garlic powder can be a quick substitute but fresh garlic is best.
- Ginger: Provides warmth and zesty freshness. Ground ginger can replace fresh in a pinch.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Spicy Peanut Noodles with Chicken
Quick Overview
- Prep sauce.
- Cook chicken.
- Sauté veggies.
- Combine ingredients.
Step by Step Instructions
Quick Tip From Bri
If the peanut butter clumps, gently heat the sauce mixture in a small saucepan while whisking to ensure it’s smooth before adding it to the stir-fry.
- Prepare the Sauce: In a medium bowl, whisk together the chicken broth, soy sauce, peanut butter, rice vinegar, honey, and sriracha until combined. Set aside.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the oil. Once hot, add the sliced chicken breast. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and is almost cooked through.
- Sauté the Vegetables: Add the onion, bell pepper, ginger, and garlic. Sauté for 3-4 minutes until slightly softened and fragrant.
- Combine All Ingredients: Pour in the prepared sauce and stir to combine. Bring the mixture to a light boil over medium heat. Add the cooked rice noodles to the skillet. Toss everything together so the noodles are fully coated in the sauce. Continue cooking for 3-4 minutes, stirring frequently, until the noodles absorb the sauce and are heated through.
Recipe Serving Suggestions
I would serve this with a delicious salad or egg rolls! Here are some of my suggestions:
- Spicy Cucumber Salad: The perfect balance of heat, salt, acid, and sweetness.
- Asian Chopped Salad: Made with a flavorful, creamy peanut dressing, fresh veggies, and crispy toppings.
- Air Fryer Frozen Egg Rolls: Simply pair them with your favorite dipping sauce, and they’re ready to go.
Expert Tips
- Prep Ingredients First: This recipe comes together quickly, so have all your ingredients prepped and ready to go before you start cooking.
- Adjust Spice Level: Feel free to reduce or increase the sriracha to suit your heat preference.
- Add Vegetables: Customize this dish by adding more vegetables like carrots, broccoli, or snow peas.
Most Common Mistakes
- Overcooking the Noodles: Rice noodles can become mushy if overcooked. Be sure to follow the package instructions and rinse them under cold water to stop the cooking process.
- Skipping Ingredient Prep: Since this recipe moves quickly, failing to prepare all ingredients ahead of time can lead to overcooked or burnt components.
- Using Sweetened Peanut Butter: Opt for natural or unsweetened peanut butter to avoid an overly sweet sauce. Adjust the sweetness with honey if needed.
- Cooking Vegetables Too Long: For a bit of crunch and vibrant color, avoid over-sautéing the bell peppers and onions.
Additions & Variations
- Protein Swaps: Replace chicken with shrimp, tofu, or thinly sliced beef for variety.
- Spice It Up: Add a pinch of red pepper flakes or a drizzle of chili oil for extra heat.
- Crispy Topping: Sprinkle crispy fried shallots or garlic over the top for added crunch and flavor.
More Chicken Recipes
Appetizers
The Best Mango Habanero Wings
Appetizers
Crispy Blackened Wings Recipe
Appetizers
Honey Lemon Pepper Wings
Did you make this recipe?
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Spicy Peanut Noodles with Chicken
Ingredients
- 8 ounces rice noodles, prepared according to package instructions*
- 1 1/4 cups chicken broth
- 1/4 cup soy sauce
- 1/3 cup peanut butter
- 3 Tablespoons rice vinegar
- 3 Tablespoons honey
- 2 Tablespoons sriracha
- 2 Tablespoons toasted sesame oil
- 1 pound boneless skinless chicken breast, sliced
- 1/2 yellow onion, sliced thinly
- 1 bell pepper, sliced
- 6 cloves garlic, minced
- 1 Tablespoon grated ginger
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the chicken broth, soy sauce, peanut butter, rice vinegar, honey, and sriracha until combined. Set aside.1 1/4 cups chicken broth, 1/4 cup soy sauce, 1/3 cup peanut butter, 3 Tablespoons rice vinegar, 3 Tablespoons honey, 2 Tablespoons sriracha
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the oil. Once hot, add the sliced chicken breast. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and is almost cooked through.2 Tablespoons toasted sesame oil, 1 pound boneless skinless chicken breast, sliced
- Sauté the Vegetables: Add the onion, bell pepper, ginger, and garlic. Sauté for 3-4 minutes until slightly softened and fragrant.1/2 yellow onion, sliced thinly, 1 bell pepper, sliced, 6 cloves garlic, minced, 1 Tablespoon grated ginger
- Combine All Ingredients: Pour in the prepared sauce and stir to combine. Bring the mixture to a light boil over medium heat. Add the cooked rice noodles to the skillet. Toss everything together so the noodles are fully coated in the sauce. Continue cooking for 3-4 minutes, stirring frequently, until the noodles absorb the sauce and are heated through.8 ounces rice noodles, prepared according to package instructions*
Notes
- Rice Noodles: Their chewy texture is perfect for soaking up the sauce, but soba or lo mein noodles can be used as substitutes. Be sure to salt the water, the instructions on the back of my noodles call to just soak them in boiling water (vs boiling them) for about 25 minutes, so be sure to not overcook them!
- Prep Ingredients First: This recipe comes together quickly, so have all your ingredients prepped and ready to go before you start cooking.
- Adjust Spice Level: Feel free to reduce or increase the sriracha to suit your heat preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.