Glazed Chicken & Peanut Noodles with Brussels Sprouts & Green Beans

Glazed Chicken & Peanut Noodles

with Brussels Sprouts & Green Beans

30 MIN
4 Servings
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From the Test Kitchen

The star of this dish is the umami-rich blend of soy sauce, creamy peanut butter spread, and sesame oil that we’re tossing together with tender lo mein and verdant veggies. It’s all topped with chicken roasted with a punchy glaze of sambal oelek, hoisin sauce, and more—also used as a finishing sauce for even more bold flavor.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Glazed Chicken & Peanut Noodles with Brussels Sprouts & Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • ½ lb Brussels Sprouts
  • 6 oz Green Beans
  • 1 Tbsp Sesame Oil
  • ¼ cup Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake
  • 2 tsps Honey
Prepare & start the chicken:
1 Prepare & start the chicken:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. To make the glaze, in a bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Transfer half the glaze to a bowl and set aside. Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly coat with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients & make the peanut sauce:
2 Prepare the remaining ingredients & make the peanut sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Cut off and discard the stem ends of the green beans; halve crosswise. In a bowl, whisk together the sesame oil, soy sauce, peanut butter spread, and 1/4 cup of water.

Roast the chicken & brussels sprouts:
3 Roast the chicken & brussels sprouts:

Place the prepared brussels sprouts on the other side of the sheet pan of partially roasted chicken. Roast 11 to 13 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Carefully transfer the roasted chicken to a cutting board. 

*An instant-read thermometer should register 165°F.

Cook the green beans & noodles:
4 Cook the green beans & noodles:

Once the chicken and brussels sprouts have roasted about 5 minutes, add the halved green beans to the pot of boiling water. Cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked green beans and noodles, add the roasted brussels sprouts and peanut sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Slice the roasted chicken crosswise. Serve the finished noodles topped with the sliced chicken and reserved glaze. Garnish with the furikake. Enjoy!

Tips from Home Chefs

Prepare & start the chicken:
1 Prepare & start the chicken:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. To make the glaze, in a bowl, whisk together the hoisin sauce, vinegar, honey (kneading the packet before opening), 1 tablespoon of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Transfer half the glaze to a bowl and set aside. Line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly coat with the remaining glaze. Roast 10 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients & make the peanut sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. Cut off and discard the stem ends of the green beans; halve crosswise. In a bowl, whisk together the sesame oil, soy sauce, peanut butter spread, and 1/4 cup of water.

Prepare the remaining ingredients & make the peanut sauce:
Roast the chicken & brussels sprouts:
3 Roast the chicken & brussels sprouts:

Place the prepared brussels sprouts on the other side of the sheet pan of partially roasted chicken. Roast 11 to 13 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Carefully transfer the roasted chicken to a cutting board. 

*An instant-read thermometer should register 165°F.

4 Cook the green beans & noodles:

Once the chicken and brussels sprouts have roasted about 5 minutes, add the halved green beans to the pot of boiling water. Cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Cook the green beans & noodles:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked green beans and noodles, add the roasted brussels sprouts and peanut sauce; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Slice the roasted chicken crosswise. Serve the finished noodles topped with the sliced chicken and reserved glaze. Garnish with the furikake. Enjoy!

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