Peanut Chicken & Udon with Carrots & Bell Pepper
Meal Prep

Peanut Chicken & Udon

with Carrots & Bell Pepper

30 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! Hearty, delightfully tender bites of chicken and chewy udon noodles are a comfort food staple perfect for pairing with umami-rich sauces, like the combo of smooth peanut butter spread, soy sauce, hoisin sauce, sambal oelek, and more that we’re using in this dish.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Peanut Chicken & Udon with Carrots & Bell Pepper
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • ¼ cup Roasted Peanuts
  • 2 Tbsps Rice Vinegar
  • 1 Bell Pepper
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Smooth Peanut Butter Spread
  • ¼ cup Hoisin Sauce
  • ¾ lb Carrots
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 2 Tbsps Tahini
  • 4 Scallions

Peanut Chicken & Udon

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the hoisin sauce, peanut butter spread, tahini, soy sauce, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the togarashi. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

Cook the chicken
Cook the vegetables
3 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sliced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened.

4 Finish & serve your dish

FINISH & SERVE: Using your hands, carefully separate the noodles. To the pan of cooked vegetables, add the noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished noodles. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.  

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Serve as directed. 

Finish & serve your dish
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