A bowl serving chilli chicken with peanut noodles

Chilli chicken with peanut noodles

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

Whip up this healthy chilli chicken noodle bowl in just 25 minutes. The addition of peanut butter gives it richness yet it's still under 500 calories

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal437
  • fat12g
  • saturates2g
  • carbs42g
  • sugars7g
  • fibre9g
  • protein36g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


    For the stir-fry

    • 2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped



      While it's the traditional Christmas bird, turkey is good to eat all year round, though…

    • 3 large garlic cloves, finely grated
    • 1 tbsp ginger, cut into matchsticks



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 red chilli, deseeded and finely chopped
    • 175g Tenderstem broccoli, stems sliced on the angle, florets left whole
    • 1 red pepper, deseeded and chopped
    • ½ tsp tamari



      Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

    For the noodles

    • 2 nests wholewheat noodles
    • 1 tbsp sugar-free peanut butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • ½ lime, zested and juiced



      The same shape, but smaller than…

    • 1 tsp ground cumin


    1. Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.

    2. Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    24th Jul, 2017
    Sadly we found this really disappointing. Pretty flavourless other than overpowering ginger and 'raw' cumin taste.
    10th Jul, 2019
    Absolutely agree - cumin should never be just thrown it without cooking!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?