CentMenu / Dinner · Lunch
Chicken broccoli peanut noodles
A spoonful of peanut butter turns chicken and broccoli noodles into a creamy dinner.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 11.29 oz (320 g) rice noodles
- 1.32 lb (600 g) frozen broccoli
- 2½ tbsp (40 g) peanut butter
- 2¼ tbsp (35 ml) soy sauce
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1 lime
Let’s cook
Cook 11.29 oz (320 g) rice noodles in a pot of boiling water over medium heat for 5 minutes, or as directed on the package; drain. Prepare the rest of the dish while it cooks.
Remove any bones from 1.06 lb (480 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) sunflower oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Mince 2 garlic cloves; add to the pan with 1.32 lb (600 g) frozen broccoli and a splash of water, cover and cook over medium-low heat for 8 minutes.
Whisk 2½ tbsp (40 g) peanut butter, 2¼ tbsp (35 ml) soy sauce and the juice of 1 lime with a splash of hot water; add with the chicken and simmer over low heat for 5 minutes, until the chicken reaches 165 °F (74 °C).
Fold in the drained noodles and heat for 1 minute before serving.