Spicy peanut noodles with rotisserie chicken
Slurpy noodles in a creamy, spicy peanut sauce with chicken and crunchy vegetables, faster than takeout gets to your door.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $2.43 a serving
- 690 calories
- Good the next day
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 6 oz spaghetti
- 3 tbsp peanut butter
- 1 tbsp honey
- 1 lime, juiced
- 1 tsp sriracha
- 1 clove garlic, grated
- 1 tsp sesame oil
- 1 cup rotisserie chicken, shredded
- ½ cup shredded carrots
- ½ cucumber, cut into thin sticks
- 2 stalks green onions, sliced
- 2 tbsp peanuts, chopped (optional)
From your pantry
- 2 tsp salt
- 2 tbsp soy sauce
Each serving has about 690 calories, 37 g protein, 89 g carbs and 22 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No spaghetti? Fettuccine works.
- No honey? Maple syrup works.
- No limes? Lemons work.
- No sriracha? Hot sauce works.
- No shredded carrots? Carrots work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water over high heat and add the salt.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
the peanut butter, soy sauce, honey, lime juice, sriracha, garlic and sesame oil in a large bowl with 3 tablespoons of hot water from the pot until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: It looks broken at first. Keep whisking and it turns creamy.Cook the spaghetti as the package says, now and then.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heatTimer: 10 min
While it cooks, the chicken and cut the cucumber into thin sticks.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
the noodles, tip them back into the hot pot with the chicken, and over low heat 1 to 2 minutes, until the chicken is warm.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heat
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Add the peanut sauce and until every noodle is coated, adding of water if it’s too thick.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Pile the noodles into bowls and top with the carrot, cucumber, green onions and peanuts.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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