Peanut Chicken Stir Fry with Rice Noodles

March 1, 2018! I made these for dinner last night, and knowing I had these leftovers for lunch today pretty much made me so happy I jumped out of bed this morning. While I try to keep a lot of low-carb dinner options in the mix, I LOVE noodles, and I love anything with a peanut sauce. This is a great dish because it's filling and makes 3 heaping servings. I hope you like it as much as I do.


Total Thyme: About 20 minutes


Servings: 3




Rice Noodles- ½ lb or half of a package. You can get these in the grocery store in the Asian food section, or on Amazon. I like medium

Chicken- 2 breasts

Red Bell pepper- 1

Edamame- about ½ cup, shelled

Shredded Carrots- 1 big handful

Cilantro- 1 handful

Soy Sauce- 1/3 cup and 3 tbsp

Peanut Butter-1-2 tbsps




Bring a large pot of water to a boil. While that’s heating up…


Cut chicken into bite-sized cubes


Thinly slice red pepper


Wash and remove cilantro from stems


Spray a skillet with some nonstick spray, or drizzle with oil, and add chicken.


Toss with about 3 tbsp of soy sauce and cook until brown.


Add rice noodles to the boiling water. Boil for about 3 minutes or until soft. While they’re boiling…


Add bell peppers and carrots to the pan.


Add soy sauce and peanut butter. Stir around so the peanut butter so it

breaks up and everything in the pan gets some PB flavor.


Continue cooking until chicken is cooked through and veggies are soft.


Heat up edamame according to package directions. (If frozen, heat up in microwave. If fresh, add to the pan)


Drain rice noodles, add to pan, and toss together (this is easy if you use kitchen thongs)


Divide between 2-3 plates and top with cilantro.



Healthy- If you don’t mind the carbs in the rice, CHECK!

Fast- CHECK!


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