Peanut Chicken Stir-Fry with Noodles

Peanut Chicken Stir-Fry with Noodles

Have dinner on the table in a jiffy with this delicious, easy stir-fry!


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Serves: 3 person(s) Change

Preparation Time: 5 mins
Cooking Time: 10 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Quick And Easy Recipe Dairy-Free Recipe


  • 1 cooking spray
  • 6 chicken tenderloins, cut into strips or 1-inch cubes (about 10 oz)
  • 2 oz whole-grain spaghetti (such as Barilla) (approx. 1/7 pkg.)
  • 1 (16 oz) bag stir-fry vegetables (such as broccoli, carrots, snow peas)
  • 4 Tbsp Padang peanut sauce (such as House of Tsang Bangkok Padang)


Bring water to a boil in an approximate 2-quart saucepan.

Meanwhile, lightly spray large skillet or wok with cooking spray. Cook chicken on medium heat until no longer pink, about 5 minutes. Remove skillet from heat.

Once the water comes to a boil, add the spaghetti. Gently boil for 2 minutes less than directed on package. Add vegetables to water, cover pan, reduce heat to medium. Cook an additional 2 minutes, remove from heat.

Drain spaghetti-vegetable mixture and add to the chicken in the skillet. Stir in 4 tablespoons peanut sauce; serve.


For variety, serve dish chilled. Also, can substitute salad mix for the spaghetti.

Serving suggestions are not included in the nutritional analysis.


Time-saving tips: 1) This recipe works well made in larger quantities - great for lunch box or leftovers; 2) use pre-cooked, pre-cut chicken.

Thanks to Laura, member

Nutritional Info (per serving)

CALORIES 260 cals
Kilojoules 1,085 kJ
Fat 4.7 g
Saturated Fat 0.7 g
Cholesterol 40 mg
Sodium 577 mg
Carbohydrates 25.9 g
Fiber 4.5 g
Total Sugars 4.7 g
Protein 25.2 g
Calcium 38.0 mg
Note: A dash indicates no data is available.