I love noodles, cover them in a million different sauces or leave them buttered with some parsley and you can count me in.
And what’s better than combining a delicious peanut sauce with tender pieces of chicken?
Well you could make it gluten free.
And make it in less than 30 minutes.
Now we’re talking, and this dish is so darn good.
I love the flavors of combining the peanut butter with sesame oil. This has become a dish my family asks for often and when the ingredients are easy to pull together and dinner is on the table that fast….I am more than happy to oblige.
Plus, if I haven’t said it yet, I LOVE THIS DISH SO MUCH. And so does my gluten-intolerant tummy.
We are both happy and full, and even better, you can make a big batch and nom on this for lunch the next day.
Yep, everyone will think you were in the kitchen forever, and that you are a master of noodles and peanut sauce.
It’s ok, I won’t tell anyone how easy this is if you don’t.
Peanut Noodles with Chicken
- 16 ounces of gluten free spaghetti noodles
- 2/3 cup creamy peanut butter
- 1/2 cup sesame oil
- 1/2 cup canola oil
- 1/2 cup of orange juice
- 6 T. rice vinegar
- 4 T. gluten free soy sauce
- 4 T. hot chili oil
- salt and pepper to taste
- 3 cups of diced cooked chicken (I like to dice and saute chicken thighs in a bit of coconut oil)
- 2/3 cup sliced green onion to garnish
- Optional: finely chopped peanuts to garnish
Cook and drain pasta according to directions.
In a bowl combine peanut butter, sesame oil, canola oil, orange juice, rice vinegar, soy sauce and chili oil. Season with salt and pepper to taste.
Toss cooked chicken, pasta, and peanut sauce together, fill your bowls and top with sliced green onions and chopped peanuts if you like.
Serves 4-6 main dish servings
Voila! You are done and can enjoy a great meal with family and friends, and not spend all evening in the kitchen either.
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