Description
A flavorful and satisfying Thai-inspired dish featuring crispy chicken thigh pieces tossed with tender ramen noodles and a rich, creamy Thai peanut sauce, garnished with crunchy peanuts, fresh cilantro, and zesty lime wedges for a perfectly balanced meal.
Ingredients
Scale
Chicken and Noodles
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 packs ramen noodles (discard seasoning packets)
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup chopped peanuts (for garnish)
- Fresh cilantro and lime wedges (for garnish)
Thai Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1/2 cup chicken broth or water
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Instructions
- Prepare the Thai Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, sesame oil, rice vinegar, brown sugar, chicken broth, garlic, and ginger until smooth. Set aside to let the flavors meld.
- Coat the Chicken: In a large bowl, toss the bite-sized chicken pieces with cornstarch, salt, and pepper until evenly coated. This step helps achieve a crispy exterior when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook for 6 to 8 minutes, turning occasionally, until they are golden brown and crispy on the outside and cooked through inside. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced red bell pepper and shredded carrots. Sauté for 2 to 3 minutes until the vegetables are slightly softened but still retain some crunch.
- Cook the Ramen Noodles: Meanwhile, cook the ramen noodles according to package instructions without using the seasoning packets. Drain well once cooked.
- Combine and Toss: Add the cooked noodles to the skillet with the sautéed vegetables. Pour the prepared Thai peanut sauce over the noodle and vegetable mixture. Toss everything gently to coat all ingredients evenly with the sauce.
- Return Chicken and Heat Through: Add the crispy chicken back into the skillet and stir to combine with the noodles and sauce. Cook for an additional 1 to 2 minutes until everything is heated through.
- Serve: Plate the ramen mixture and garnish with chopped peanuts, sliced green onions, fresh cilantro leaves, and lime wedges for added freshness and flavor. Serve immediately while hot.
Notes
- For a quicker version, use rotisserie or pre-cooked chicken instead of cooking chicken from scratch.
- Feel free to swap out the vegetables for what you have available, such as broccoli, snap peas, or cabbage.
- Adjust the amount of sriracha according to your spice preference to make the dish milder or spicier.
- Use chicken breasts if you prefer leaner meat, but thighs will give a juicier, richer texture.
