This Teriyaki Peanut Chicken with Crispy Garlic Sesame Noodles is a super flavorful and quick meal for your next weeknight dinner!
SERVING SIZE: 3
THE RECIPE:
In a large pan or wok, heat 1 tbsp olive oil over medium heat. Sauté the diced onions for 2–3 minutes until soft.
Add the ground chicken and cook, breaking it apart, until browned and cooked through (about 6–8 minutes).
Add in garlic powder, teriyaki sauce, cilantro and crushed peanuts. Cook for another 2–3 minutes until everything is well coated. Taste and adjust seasoning if needed.
Remove the cooked chicken from the pan and set aside.
Bring a pot of water to a boil. While you wait for the water to boil, sauté the garlic and green onions over medium heat with 1 tbsp olive oil for about 2 minutes. Make sure the garlic doesn’t burn.
Add ribboned carrots and cook for 2–3 minutes until slightly tender.
As soon as the water boils, drop in the rice noodles and boil for 1 minute.
1 minute is perfect since they will heat more on the sauté pan. It’s very important the rice noodles don’t over cook as they would stick together easily.
Drain the noodles and toss into the pan with the soy sauce and sesame seeds.
Stir-fry everything for 2–3 more minutes until evenly coated and heated through.
Divide the garlic sesame noodles between bowls and top with a generous portion of the teriyaki peanut chicken.
Garnish with extra cilantro, peanuts, or sesame seeds if desired.
Serve warm and enjoy!
Teriyaki Peanut Chicken with Crispy Garlic Sesame Noodles
Ingredients
- 2/3 cup diced onions
- 1 lb ground chicken
- 1/4 cup chopped cilantro
- 2/3 cup crushed peanuts
- 1/4 cup teriyaki sauce I use Soyaki from Trader Joes and don't need additional sodium
- 1 tsp garlic powder
- 4-6 oz thin rice noodles boiled for 1 minute
- 2 large carrots ribonned and diced
- 5 green onions chopped
- 8 garlic cloves chopped not minced
- 2 tbsp olive oil
- 1.5 tbsp soy sauce
- 1.5 tbsp sesame seeds
Instructions
- In a large pan or wok, heat 1 tbsp olive oil over medium heat. Sauté the diced onions for 2–3 minutes until soft.
- Add the ground chicken and cook, breaking it apart, until browned and cooked through (about 6–8 minutes).
- Add in garlic powder, teriyaki sauce, cilantro and crushed peanuts. Cook for another 2–3 minutes until everything is well coated. Taste and adjust seasoning if needed.
- Remove the cooked chicken from the pan and set aside.
- Bring a pot of water to a boil. While you wait for the water to boil, sauté the garlic and green onions over medium heat with 1 tbsp olive oil for about 2 minutes. Make sure the garlic doesn't burn.
- Add ribboned carrots and cook for 2–3 minutes until slightly tender.
- As soon as the water boils, drop in the rice noodles and boil for 1 minute.
- 1 minute is perfect since they will heat more on the sauté pan. It’s very important the rice noodles don’t over cook as they would stick together easily.
- Drain the noodles and toss into the pan with the soy sauce and sesame seeds.
- Stir-fry everything for 2–3 more minutes until evenly coated and heated through.
- Divide the garlic sesame noodles between bowls and top with a generous portion of the teriyaki peanut chicken.
- Garnish with extra cilantro, peanuts, or sesame seeds if desired. Serve warm and enjoy!
