Thai Peanut Chicken with Honey Ginger Noodles

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This dish is one of my favorites to make, and I try to find time for it at least once a month. It’s a little time-consuming as it requires a marinade, but the end result is absolutely worth the effort! Peanut butter is something I could eat every day if given the opportunity (and–trust me–I absolutely have!) and I’m a huge fan of Thai flavors, so this is the perfect combination for me! I started building on various chicken recipes for similar dishes until I had something that really fit my tastes, and then experimented with my own unique sides to make a complete dish that will leave you in a happy food coma on the couch. The savory-sweetness of the pasta cuts through the richness of the chicken really well, and the vegetables help balance everything out. Overall, I think it’s one of my best!

This recipe makes four average servings of chicken, noodles, vegetables, and sauce, or two generous servings with enough for one packed lunch leftover. 

Chicken Marinade Ingredients: 

  • ½ can (about 6oz) coconut milk
  • 2 tbsp creamy peanut butter
  • 1 ½ tbsp light brown sugar
  • ½ can (about 2oz) Thai red curry paste
  • 2 tbsp soy sauce
  • ¼ tsp salt
  • 2 tsp vegetable oil
  • 2 tsp sesame oil
  • 8-10 chicken tenderloins

Peanut Sauce Ingredients:

  • ½ can (about 6oz) coconut milk
  • ¼ cup creamy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp light brown sugar
  • ½ can (about 2oz) Thai red curry paste
  • 1 tsp

    Worcestershire sauce (optional)

  • 3 cloves (about 1 tsp) minced garlic 
  • ½ inch (about 1 tsp) minced ginger
  • ¼ tsp salt

Honey Ginger Noodles Ingredients:

  • handful wheat pasta noodles
  • ¼ cup olive oil
  • 1/8 cup sesame oil
  • ¼ cup honey
  • 10 cloves (about 2 tbsp) minced garlic
  • 2 inch (about 2 tbsp) minced ginger

Roasted Vegetable Ingredients:

  • 1 zucchini, chopped
  • 2 red bell peppers, sliced
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp white pepper

Garnishes (optional):

  • lime juice
  • chopped scallions
  • red pepper flakes

Directions:

  1. Combine all marinade ingredients (except chicken) into a large glass or plastic bowl and mix until smooth. The marinade should have a somewhat runny texture to it (think ranch dressing), so if yours is too thick just add a little bit of lukewarm water until it thins out. This will not effect the quality of the dish at all! 
  2. Add in the chicken tenderloins, making sure they are all covered completely. 
  3. Cover and store in the fridge to marinate for at least two hours. (I always leave mine overnight for Maximum Flavor, but whatever works for you!) When your chicken is done marinating, begin at step 4.
  4. Preheat oven to 425°F
  5. Spread chopped vegetables on a parchment-paper-covered baking sheet and sprinkle with salt, garlic powder and white pepper. Set aside.
  6. Remove chicken from the fridge and check the solidity of the marinade. If it’s incredibly thick, don’t worry! That’s just what happens to peanut butter when it gets cold. How runny it is will determine how much oil you need to sear/how much marinade you can put in your pan. Thicker, more oil and less marinade in the pan (or it will burn); thinner, less oil and more marinade. Again, you can always stir a little lukewarm water into it to thin it out if needed.
  7. Heat a small amount of vegetable oil in an oven-proof skillet on a medium-high setting. Sear chicken tenderloins on each side until lightly browned. (Be vigilant! I burn my marinade more often than I’m proud of. Don’t worry if it happens, though–it doesn’t effect the final dish, just gives it more color.)
  8. Transfer the entire skillet with chicken/marinade and your baking sheet of vegetables into the oven, and set a timer for 25 mins. 
  9. Combine peanut sauce ingredients in a small saucepan and stir until smooth. Cover and bring to a boil at medium-high heat and then reduce heat to simmer until ready to serve. (AKA lower the temperature and then ignore it until everything is done. Covering the pot helps keep the sauce from thickening too much while you’re working on your pasta.)
  10. Boil lightly-salted water for your pasta. Combine the olive oil, sesame oil, honey, ginger, and garlic in a small bowl. Cook pasta until al dente (about 7 minutes). Strain and combine with the other ingredients while warm, and set aside to cool slightly before serving.
  11. By now, your vegetables and chicken should be done. Remove both from the oven and serve! Sprinkle your choice(s) of garnish over top and dig in!

I have tried this recipe with both boneless chicken breasts and tenderloins, so both work perfectly well! Just remember to adjust your cooking times accordingly. A full serving can be kept in the fridge in tupperware overnight to be reheated for lunch! This tastes just as good the second day, and it’s a leftover meal you can look forward to eating!

Thai Peanut Chicken with Honey Ginger Noodles

Course: Main Course
Cuisine: Thai
Servings: 4 servings

Ingredients

Chicken Marinade Ingredients:

  • ½ can coconut milk about 6oz
  • 2 tbsp creamy peanut butter
  • 1 ½ tbsp light brown sugar
  • ½ can Thai red curry paste about 2oz
  • 2 tbsp soy sauce
  • ¼ tsp salt
  • 2 tsp vegetable oil
  • 2 tsp sesame oil
  • 8-10 chicken tenderloins

Peanut Sauce Ingredients:

  • ½ can coconut milk about 6oz
  • ¼ cup creamy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp light brown sugar
  • ½ can Thai red curry paste about 2oz
  • 1 tsp Worcestershire sauce optional
  • 3 cloves about 1 tsp minced garlic
  • ½ inch about 1 tsp minced ginger
  • ¼ tsp salt

Honey Ginger Noodles Ingredients:

  • handful wheat pasta noodles
  • ¼ cup olive oil
  • 1/8 cup sesame oil
  • ¼ cup honey
  • 10 cloves about 2 tbsp garlic minced
  • 2 inch about 2 tbsp ginger minced

Roasted Vegetable Ingredients:

  • 1 zucchini chopped
  • 2 red bell peppers sliced
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp white pepper

Garnishes (optional):

  • lime juice
  • chopped scallions
  • red pepper flakes

Instructions

  • Combine all marinade ingredients (except chicken) into a large glass or plastic bowl and mix until smooth. The marinade should have a somewhat runny texture to it (think ranch dressing), so if yours is too thick just add a little bit of lukewarm water until it thins out. This will not effect the quality of the dish at all!
  • Add in the chicken tenderloins, making sure they are all covered completely.
  • Cover and store in the fridge to marinate for at least two hours. (I always leave mine overnight for Maximum Flavor, but whatever works for you!) When your chicken is done marinating, begin at step 4.
  • Preheat oven to 425°F
  • Spread chopped vegetables on a parchment-paper-covered baking sheet and sprinkle with salt, garlic powder and white pepper. Set aside.
  • Remove chicken from the fridge and check the solidity of the marinade. If it’s incredibly thick, don’t worry! That’s just what happens to peanut butter when it gets cold. How runny it is will determine how much oil you need to sear/how much marinade you can put in your pan. Thicker, more oil and less marinade in the pan (or it will burn); thinner, less oil and more marinade. Again, you can always stir a little lukewarm water into it to thin it out if needed.
  • Heat a small amount of vegetable oil in an oven-proof skillet on a medium-high setting. Sear chicken tenderloins on each side until lightly browned. (Be vigilant! I burn my marinade more often than I’m proud of. Don’t worry if it happens, though–it doesn’t effect the final dish, just gives it more color.)
  • Transfer the entire skillet with chicken/marinade and your baking sheet of vegetables into the oven, and set a timer for 25 mins.
  • Combine peanut sauce ingredients in a small saucepan and stir until smooth. Cover and bring to a boil at medium-high heat and then reduce heat to simmer until ready to serve. (AKA lower the temperature and then ignore it until everything is done. Covering the pot helps keep the sauce from thickening too much while you’re working on your pasta.)
  • Boil lightly-salted water for your pasta. Combine the olive oil, sesame oil, honey, ginger, and garlic in a small bowl. Cook pasta until al dente (about 7 minutes). Strain and combine with the other ingredients while warm, and set aside to cool slightly before serving.
  • By now, your vegetables and chicken should be done. Remove both from the oven and serve! Sprinkle your choice(s) of garnish over top and dig in!
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