Peanut Butter Scallion Noodles with Chicken Skewers
Guys, I’ve got a crazy flavorful peanut butter noodle dish for you all! It’s spicy, it’s sweet, it’s creamy, it’s literally everything you need and more in a noodle dish. The chicken thighs are sliced and marinated in a super flavorful concoction of soy sauce, rice vinegar, sriracha, brown sugar, etc. and then skewered and grilled for optimal taste. The noodles are drowned in a very intense peanut butter sauce that has all of the previous ingredients plus more!
Obviously, you can scale back on the chili crisp and Sriracha if you’re not into spice, you can switch out the chicken thighs for chicken breast, etc.
Enjoy this recipe, it is DIVINE!!!
Some Cooking Essentials:
Metal Skewers
All Clad Measuring Cups
Pyrex Mixing Bowls
Microplane
Chili Crisp
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Thank you!
Peanut Butter Scallion Noodles with Chicken Skewers
Ingredients
- 3 lbs boneless, skinless chicken thighs (cut into chunks)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons neutral oil (avocado or vegetable)
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 2 teaspoons toasted sesame oil
- 1 tablespoon finely grated ginger
- 4 cloves garlic, grated
- 1 tsp salt
- ½ tsp black pepper
- 3/4 cup creamy peanut butter
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons rice vinegar
- 4 tablespoons honey
- 2 tablespoons sriracha (optional)
- 4 tablespoons finely grated ginger
- 12 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream (or coconut cream)
- 12 scallions, thinly sliced (reserve some for garnish)
- 4 teaspoons toasted sesame oil
- 16 oz ramen noodles
- Chili crisp for garnish
- Peanuts, chopped for garnish
Instructions
- In a large bowl, whisk together soy sauce, rice vinegar, oil, brown sugar, sriracha, sesame oil, ginger, garlic, salt, and pepper.
- Add chicken thigh chunks and toss to coat. Cover and marinate in the fridge for at least 1 hour (or up to 24 hours for deeper flavor).
- If using wooden skewers, soak them in water for 30 minutes prior to grilling.
- Thread marinated chicken onto skewers.
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill skewers for 4-5 minutes per side until golden brown and cooked through (165°F). Set aside.
- Boil ramen noodles according to package instructions. Drain and set aside.
- In a pan over medium heat, sauté garlic and ginger for about 30 seconds.
- Stir in peanut butter, soy sauce, oyster sauce, rice vinegar, honey, chili crisp, and sriracha.
- Slowly whisk in chicken broth and let it simmer until smooth and slightly thickened.
- Stir in heavy cream and most of the scallions (save some for garnish). Finish with toasted sesame oil.
- Place a bed of ramen noodles on each plate.
- Drizzle some peanut sauce over the noodles.
- Lay two skewers per serving on top of the noodles.
- Generously drizzle more peanut sauce over the skewers.
- Garnish with reserved scallions, crushed peanuts, and chili crisp.
- Preheat the Oven – Set to 425°F . Line a baking sheet with foil and place chicken skewers on top.
- Cook for 15-20 minutes, flipping halfway, until the internal temp reaches 165°F.
- Broil for Char (Optional) – Turn on the broiler for 2-3 minutes at the end to get a grilled-like char, flipping after char- watch closely while doing this, they can burn quickly!
- Rest & Serve – Let the skewers rest for a few minutes before serving.
