One Pot Asian Peanut Chicken + Noodles


So I’ve got this thing for these one pot pasta deals that have been floating around the internet over the last couple of years.  Remember this one?  Well, I haven’t stopped experimenting.

I’ve tried it all.  Tuna pasta that my kids go wacko for-remind me to get you that recipe, by the way.  Carbonara.  Mac and Cheese.   But this here Asian Peanut Chicken + Noodles.  Gah!


Think Pad Thai only a bit ‘saucier’.  With more bite.  And more oomph…is that a  real word?  My spellcheck actually just corrected my spelling on that.  It’s amazingly fresh and light but somehow stick-to-yo-ribs’ish.


If you love bright, rich Asian flavor this stuff is for you.  If youre into preparing quick-as-lightning-type meals this one is also for you.  If you like as little cleanup as humanly possible, yep, for you, too.  Now, if only it gave foot rubs.  And handed out extra hours of sleep.  Never underestimate the power of a solid one pot pasta dish tho…I’ll keep experimenting.


Just the right amount of fresh for this oh-so-drab time of year!


notes: if you do not have sunflower oil any high heat tolerant oil will work.  soy sauce can be substituted for Tamari if gluten is not a concern.  Tamari, fish sauce, rice wine vinegar and chili paste can all be found in the Asian section of most supermarkets. last, add as much chili paste as you’d like…2 teaspoons is not too much heat for my kids, but I’d definitely add more if they could handle it.

One Pot Asian Peanut Chicken + Noodles


2 Tablespoons Sunflower Oil

1 Pound Boneless Skinless Chicken Breasts, thinly sliced

1 Carrot, sliced into thin sticks

1 Red Pepper, seeded and sliced thin

2 Garlic Cloves, finely chopped or pressed

2 Teaspoons Grated Fresh Ginger or 1/2 Teaspoon Dried Ginger

3 Cups Chicken Stock

2 Tablespoons Tamari

2 Tablespoons Fish Sauce

1 Tablespoon Honey

1 Tablespoon Rice Wine Vinegar

1 Tablespoon Peanut Butter

1-2 Teaspoons Asian Chili Paste

8 Ounces Quinoa or Brown Rice Spaghetti or Linguini

2 Green Onions, thinly sliced

Chopped Roasted Peanuts, for garnish

Chopped Cilantro, for garnish

Lime Wedges, for garnish


Heat the oil in a large pot or dutch oven over high heat.  Add the chicken, carrot and peppers and cook, stirring often, until chicken is no longer pink in the middle.  Remove chicken and veggies and set aside on a plate.

To the same pot add the garlic, ginger, chicken stock, Tamari, fish sauce, honey, vinegar, peanut butter and chili paste; give it a good stir.  Stir in the pasta, breaking in half if needed to submerge in the liquid.  Bring the pot to a boil over medium high heat.  Once at a boil, drop the heat to medium and gently boil, stirring often with a fork to break up the noodles, for about 7 minutes or until pasta is cooked just al dente and most of the liquid is absorbed.  Stir in the chicken, veggies and green onion.  Serve topped with peanuts, cilantro and a squeeze of lime.  Serves 4.





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