Chicken Peanut Noodles

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I cannot stress enough how much flavor is added when to take the extra effort to marinate meats. This recipe is no different – the marinade on this chicken really makes the whole dish work. Chicken Peanut Noodles is a delicious combination of a marinated and grilled chicken and a simple peanut dressing over noodles. It is so perfect and easy for a weeknight meal.

Chicken Peanut Noodles

I like to marinate meat in a zippered bag because I feel like the meat gets more of an even treatment them when it sits in a bowl or tupperware. You can also easily flip the bag over to make sure things are working right. It also cuts way back on clean up.

Chicken Peanut Noodles

If you don’t want to use a coleslaw pre-mix, you can shave half a head of green cabbage, half a head of red cabbage and add in some shredded carrots. You can also switch out Soba Noodles for the spaghetti noodles for a more authentic dish, if you like. I do want to encourage you to not use a peanut butter like Skippy or Jif but a more natural variety like Adams or something. Too much sugar in the peanut butter will make for a weird dressing.

You can also use this dressing for other dishes like a nice Thai-style salad with snap peas, Thai chilies, and crushed peanuts. You could also use it to make some yummy Thai Tacos for taco night one week – it really is that good.

Chicken Peanut Noodles

Now Let’s Get Cookin’!


Chicken Peanut Noodles

A simple noodle dish with juicy marinated chicken!
Course Main Course
Cuisine American, Asian, thai
Keyword Chicken, marinade, Pasta, pasta dishes, peanut
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Servings 6


  • lb Spaghetti Noodles
  • 1 12oz Bag Coleslaw Mix discard dressing
  • ¼ cup Cilantro chopped

For the Chicken

  • 2 lb Chicken Thigh, boneless, skinless
  • ½ cup Soy Sauce
  • ½ cup Sesaame Oil
  • ¼ cup Honey
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder

For the Peanut Dressing

  • ½ cup Creamy Peanut Butter
  • ¼ cup Soy Sauce
  • 2 tbsp Lime Juice
  • 1 tbsp Sesame Oil
  • 1 tbsp Sriracha
  • 1 tsp Garlic Powder
  • 1 tsp Ground Ginger
  • 1 tsp Sesame Seeds


  • Prepare all of the ingredients.
  • Add all ingredients for chicken to a gallon sized zipper bag. Place in refrigerator to marinate for at least 30 minutes (up to 24 hours).
  • Start water boiling for pasta. Preheat grill or grill pan to medium-high heat.
  • Add ingredinets for dressing to a mason jar. Shake vigourously to combine. Set aside.
  • Cook chicken on grill or grill pan for 7 minutes on each side, brushing with remaining marinade when flipping. Remove from heat and let set for a few minutes before slicing on the diagonal.
  • Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot (away from heat) and add broccoli coleslaw mix and ¾ of peanut dressing. Toss to coat.
  • In a shallow bowl, add a portion of pasta. Lay a portion of chicken across the top. Drizzle with remaining dressing and sprinkle with cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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9 thoughts on “Chicken Peanut Noodles

  1. That sounds delicious! I like to marinate our chicken (or meat) in a ziploc bag too so I can flip it over 1/2 way through.

  2. I’m running behind!! Thanks so much for sharing at the What’s for Dinner party last week. Hope to see you there this week too!! Enjoy the rest of the weekend.

  3. I use the bag method too. It makes clean up easy. This recipe is going on my “must make” list!!!
    Thanks for adding all your posts to the FWF party fun.


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