Chicken and Peanuts with Noodles

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins


1pound chicken tenders
1teaspoon sugar
1 1/2teaspoons cornstarch
1tablespoon ginger, minced
1/4cup low sodium soy sauce, divided
2tablespoons low sodium soy sauce, divided
1/4teaspoon hot red pepper sauce
3cloves chic
1/4cup peanut butter
1tablespoon rice wine vinegar
1cup water
2teaspoons canola oil
2cups snow peas, cut in half lengthwise
6-- green onions, sliced thin
1/2pound spaghetti noodles, cooked
1tablespoon sesame oil
1/2cup roasted peanuts, shelled


  1. In small bowl, mix together sugar, cornstarch, ginger, ¼ cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water.  Whisk until well blended.  Pour mixture into a large, plastic zipper bag; add chicken tenders.  Close and turn bag to coat the chicken.  Refrigerate for at least one hour.  Remove chicken from bag, reserving marinade.
  2. In large skillet or wok, heat canola oil.  Add chicken and sauté for about 5 minutes, or until chicken is cooked through.  Add reserved marinade and bring to a boil, stirring constantly.  Cook 1 minute.
  3. Add snow peas, cook for additional minute.  Add green onions, reserving 2 tablespoons for garnish.  Stir to combine and remove from heat.
  4. In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil.  Stir to blend.  Add chicken mixture and peanuts; mix well.  Divide among plates; sprinkle with reserved green onions. 

From the Florida Culinary Institute, West Palm Beach, Fla.


Nutritional Info *per serving

  • Calories 700
  • Glycemic Load 9.06
  • Fat 41g
  • Saturated Fat 7g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 18g
  • Cholesterol 45mg
  • Sodium 1420mg
  • Potassium 720mg
  • Carbohydrate 54g
  • Fiber 7g
  • Sugars 9g
  • Protein 32g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 60%
  • Calcium 10%
  • Iron 25%