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A bowl serving chilli chicken with peanut noodles

Chilli chicken with peanut noodles

A star rating of 4 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
Nutrition: Per serving
low inkcal437


For the stir-fry

  • 2 tsp rapeseed oil
  • 2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped
  • 3 large garlic cloves , finely grated
  • 1 tbsp ginger , cut into matchsticks
  • 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

For the noodles

  • 2 nests wholewheat noodles
  • 1 tbsp sugar-free peanut butter
  • ½ lime , zested and juiced
  • 1 tsp ground cumin


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2017


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A star rating of 4 out of 5.17 ratings

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