Asian Noodles with Chicken


  • (8 ounces) whole grain spaghetti noodles
  • 2 large chicken breasts cut into chunks
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons canola oil
  • 1 medium onion chopped
  • 1 red pepper seeded and chopped
  • 1 small zucchini halved and sliced thin

Asian Sauce

  • 1/4 cup canola oil
  • 1 1/2 tsp. sesame oil
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoom Sriracha
  • 1/4 cup creamy peanut butter
  • 2 tbsp honey
  • 2 cloves garlic finely minced


  1. Cook spaghetti according to box instructions and drain well.
  2. In large Ziploc bag shake together chicken with cornstarch. Heat 1 tablespoon canola oil in large skillet over medium high heat. Add chicken and cook until golden crispy. Drain on paper towels.
  3. Add another tablespoon canola oil to pan over medium/high heat. Add onion, red pepper and zucchini. Stir fry for 1-2 minutes. Remove to plate. Set skillet aside.
  4. In separate saucepan over medium low heat whisk together 1/4 cup canola oil, sesame oil, low sodium soy sauce. rice vinegar, sriracha, peanut butter, honey and garlic. Cook until warm and slightly thickened; approximately 2 minutes.
  5. In large skillet that you set aside over low heat add cooked spaghetti, chicken, veggies and vinegar/peanut butter sauce. Stir to combine and warm for 1-2 minutes. Serve immediately.

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