Spicy Peanut Chicken Noodle Bowl

Let’s make a meal with one of my favorite proteins, chicken thighs! Chicken thighs are relatively inexpensive and since they are higher in fat than chicken breasts, they’re harder to overcook and stay super juicy. Marinated chicken thighs are the star of this spicy peanut chicken noodle bowl. The chicken marinade is so flavor, slightly nutty from the peanut butter and you can customize the spiciness however you like! Served over vermicelli noodles with a cucumber salad on the side and lots of fresh herbs on top, this recipe packs a flavor punch and is so easy to make. Swap the noodles for rice for a delicious and easy meal prep recipe for weekday lunches!

Ingredients for Spicy Peanut Chicken Noodle Bowls

• Chicken thighs: I love using boneless, skinless chicken thighs for an inexpensive, juicy protein. The chicken thighs are marinated and perfect in these noodle bowls.
• Soy sauce: This is used in the marinade, but I also like to drizzle a little bit over the whole bowl once it’s assembled.
• Sesame oil: We are using this in the marinade for the chicken, but also a little bit drizzled over the finish dish is delicious!
• Avocado oil: For cooking the chicken after it’s marinated.
• Rice vinegar: You may not have rice vinegar on hand all the time, but for this recipe the rice vinegar should not be substituted for another type of vinegar. This vinegar is used in both the chicken marinade and in the cucumber salad.
• Peanut butter: Use drippy, natural peanut butter in this recipe. It adds such a delicious nutty flavor!
• Brown sugar: For a hint of sweetness and also to help give the chicken some crispy, caramelized edges.
• Sriracha sauce: I used one tablespoon in this recipe to make sure it wasn’t too spicy for my kids, but you can use 2-3 tablespoons in the marinade to increase the heat level.
• Garlic: Fresh minced garlic is a must in this marinade.
• Ginger: I’m using dried ginger here to keep it easy, but you’re welcome to grate or mince fresh ginger as well.
• Lime juice: A bit of citrus for the marinade is key.
• Salt: Always! We are using it in both the marinade and the cucumber salad.
• Cucumber: I love using Persian or English cucumbers in a recipe like this. Their water content is lower than traditional cucumbers, making them hold up better in this cucumber salad.
• Granulated sugar: Just about a teaspoon in the cucumber salad adds the perfect sweetness to it.
• Red onion: For the cucumber salad. You can also substitute a shallot.
• Fresh basil and cilantro: Lots of chopped fresh herbs on top really adds a wonderful flavor to this recipe. I used a mix of cilantro and basil.
• Vermicelli noodles: You can use rice in this dish as well, which I recommend if you’re make this recipe as a meal prep option, but I really love the texture and flavor of the vermicelli noodles here!

How to Make Spicy Peanut Chicken Noodle Bowls

• First, marinate the chicken. In a small bowl or large liquid measuring cup, mix together the peanut butter, rice vinegar, soy sauce, sesame oil, brown sugar, lime juice, salt, ginger, sriracha, and fresh garlic. Slice the chicken thighs into bite-sized pieces and place in a sealable bag, pouring almost all of the marinade over the chicken. Some of the marinade can be reserved to drizzle over the final dish if desired. Refrigerate the chicken for at least 1 hour.
• When ready to cook, heat the oil in a large skillet. Work in batches to cook the chicken on both sides. Be careful not to crowd the pan or instead of browning, the chicken will steam instead of getting those delicious crispy edges. Transfer the cooked chicken to a plate as you finish each back.
• As the chicken is cooking, prepare your noodles by cooking the noodles according to package directions.
• Prepare the cucumber salad. In a bowl, mix together sliced cucumbers, finely chopped red onion, rice vinegar, salt, and sugar. Cover and refrigerate until ready to use.
• Chop a mix of cilantro and basil for topping the bowls.
• Assemble your spicy peanut chicken noodle bowl. Place some noodles in a bowl and top with the chicken with a side of the cucumber salad. Drizzle with some soy sauce, sesame oil, and/or sriracha sauce. You can also drizzle any unused marinade over the chicken. Top with fresh herbs and enjoy!

These spicy chicken noodle bowls are a perfect weeknight meal and ideal to make ahead for meal prep. The chicken is juicy, reheats well, and is bright and flavorful whether served over noodles or rice or enjoyed all by itself! I couldn’t stop myself from taking bites straight from the pan, it was so good. My kids loved it too, and I hope you love this recipe as much as we do.