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Thai Peanut Chicken & Vegetable Noodle Stir-Fry

Amber Gray
Stir-frys are a great way to use up leftover veggies and prevent food waste. This chicken and veggie noodle stir-fry is ready in 30 minutes and packed a whopping 31g of protein per serving!​
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dairy Free
Servings 6


  • 2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 2 carrots thinly sliced
  • 1 1/2 cup broccoli florets
  • 1 red bell pepper seeded, sliced
  • 1/2 small sweet onion sliced
  • 1/2 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons lime juice
  • 1 16oz. package wide rice noodles, cooked according to package directions
  • 2 green onions sliced


  • Heat 1 Tbsp. oil in large skillet over medium heat. Add chicken and cook 5-7 minutes, or until cooked through. Remove from pan.
  • Return pan to heat. Add 1 Tbsp. oil, carrots, broccoli, pepper and onion, and cook 10 minutes, or until vegetables are tender.
  • Heat peanut butter, ½ cup water, honey, soy sauce and lime juice in small pan over low heat until smooth.
  • Return chicken to skillet with vegetables. Mix in peanut sauce, coating chicken and vegetables. Fold in noodles, coating evenly.
  • Top with green onions.
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