Chicken Rice Noodles with Peanut Sauce

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 463.6
  • Total Fat: 12.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 933.9 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 6.3 g
  • Protein: 34.6 g

View full nutritional breakdown of Chicken Rice Noodles with Peanut Sauce calories by ingredient
Submitted by:

Number of Servings: 4


    Garlic powder, 1 tsp
    Chili powder, 1 tsp
    Salt, 1/2 tsp
    Cumin, ground, 1/2 tsp
    Paprika, 1/2 tsp
    Pepper, red or cayenne, 1/4 tsp
    Curry Powder, 1/4 tsp
    Honey, 3 tbsp
    balsamic vinegar, 1/2 tablespoon
    Chicken Breast, no skin, 16 ounces

    Rice Noodles, 1.5 cups

    Sliced carrots, 2 cups
    Sliced zucchini, 3 cups

    Peanut Butter, smooth style, .1/3 cup
    Soy sauce, low sodium, 2 tbsp
    Garlic powder, 1 tsp
    Brown Sugar, 3 tsp packed


To prepare the chicken:
Heat your oven to broil. Combine all spices in a bowl. Mix well, then add chicken breasts to the bowl and make sure they all are coated evenly with the spice mixture. Coat broiler pan with cooking spray and place chicken on pan. Broil for 5 minutes on each side. While the chicken is broiling, mix the honey and vinegar. After the chicken is done cooking, brush the mixture (make sure to only use 1/2) on the chicken and broil for another minute. Repeat this on the other side. Cut chicken into thin strips

While the chicken is cooking, slice the veggies into thin strips and saute in a large wok or fry pan with cooking spray. Any veggies can be used, although Carrots and Zucchini have made up the calorie count.

Boil 2 cups of water. Once the water is boiling, dump in the rice noodles and turn off the heat. Let the noodles cook in the water for 3-5 minutes, or until soft. Drain the noodles and run with cold water.

Mix ingredients and stir well.

Final Dish:
Add the noodles, chicken and sauce to the veggies. Stir and heat.

Serving Size: Makes 4 hearty servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARA_WILLIAMS.

Rate This Recipe