30-Minute Chicken Peanut Noodles

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

Sauce

¼ cup creamy natural peanut butter

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons packed brown sugar (or coconut sugar)

1 tablespoon fresh grated ginger

1 to 2 tablespoons sriracha, depending how spicy you like your noodles

Reserved pasta water

Veggies and chicken

2 tablespoons avocado oil, divided

1 bunch scallions, sliced and white and green parts divided

1 large red bell pepper, thinly sliced

3 garlic cloves, minced

1 pound lean ground chicken

1 teaspoon kosher salt

Freshly ground black pepper

¼ cup low-sodium soy sauce

2 to 3 cups spinach, finely chopped

Pasta

10 to 12 ounces linguine, fettuccine or lo mein noodles

Garnish

Chopped roasted peanuts

Reserved scallions

Directions

Prepare the sauce: In a medium bowl, add the peanut butter, 2 tablespoons of soy sauce, rice vinegar, brown sugar, grated ginger and 1 tablespoon of sriracha. Set aside. (You’ll whisk it later with reserved pasta water.)

Boil the water: Bring a large pot of water to a boil.

Cook the veggies and chicken: While the water boils, add 1 tablespoon of oil to a deep large skillet or 3 ½-quart braiser and place over medium-high heat. Add in the white part of the diced scallions, bell pepper and garlic, and cook, stirring frequently, until veggies are tender, 3 to 5 minutes. Add in another tablespoon of oil, then add the chicken to the pan and season with salt and pepper. Break the meat apart with a wooden spoon and cook, stirring occasionally until the chicken is fully cooked and no longer pink, 5 to 7 minutes. Reduce the heat to medium low then stir in ¼ cup of soy sauce and spinach. Stir well to combine and allow the flavors to meld together and spinach to wilt while the pasta cooks, stir occasionally as needed.

Cook the pasta: Once water boils, cook the pasta according to the directions on the package until al dente. Reserve ¾ cup of pasta water and add to the bowl with the sauce ingredients. Whisk to combine, then taste and add more sriracha, if desired, to make noodles more spicy.

Drain the pasta and add the cooked noodles to the skillet with chicken and reduce heat to low. Pour in the sauce and use tongs until the noodles are well-coated.

Garnish and serve: Top with remaining scallions and a tablespoon or two of chopped peanuts.

Nutrition

• Serving Size: 1 serving (based on 4)
• Calories: 644 kcal
• Total Fat: 25.3 g
• Saturated Fat: 4.1 g
• Total Carbohydrate: 70 g
• Dietary Fiber: 5.7 g
• Total Sugars: 11.3 g
• Protein: 39 g