Peanut Chicken and Noodles with Baby Bok Choy

Peanut Chicken and Noodles with Baby Bok Choy 4.13/5 (16 votes)

This is one of our family’s favorite dishes. Sometimes I serve it over white rice; other times over rice noodles. This time I chose spaghetti. What I like about the spaghetti is it holds up a little better than delicate rice noodles. It's delicious, but honestly the baby bok choy is the winner for me. If you’re can't find them or they are not one of your favorites, substitute broccoli, snap peas, or green beans.

Peanut Chicken and Noodles



  • 12 ounces spaghetti noodles
  • 2 tablespoons olive oil
  • 2 cloves garlic, pressed
  • 1 tablespoon ginger, minced
  • 1 1/2 pound boneless skinless chicken breasts, boneless and skinless, cut into bite-sized pieces
  • 1 teaspoon chile garlic sauce
  • 3 tablespoons creamy peanut butter
  • 4 green onion, green and white parts sliced
  • 1 cup coconut milk
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper


  1. Cook spaghetti according to package directions, drain and reserve.
  2. In a heavy skillet, heat oil until it begins to shimmer.
  3. Add the garlic and ginger and cook just a minute or two.
  4. Add the chicken and sauté until cooked through - about 5 minutes.
  5. Add chili garlic sauce and peanut butter.
  6. Stir in the coconut milk, green onions, cilantro, salt, and pepper.
  7. Simmer for a few minutes to let thicken.
  8. Serve prepared over prepared spaghetti.

Nutritional Information

Per Serving: Calories 767 Fat 41 Sat Fat 18 Sodium 519 Carbs 39 Sugars 3 Fiber 3 Protein 60.

Baby Bok Choy



  • 4 baby bok choy, halved lengthwise
  • 1 teaspoon olive oil
  • 1 teaspoon low sodium soy sauce


  1. Heat oil in a heavy skillet.
  2. When it begins to shimmer add bok choy and sear on both sides - about a minute on each side.
  3. Drizzle with soy sauce and sauté until tender - about 3 minutes.

Nutritional Information

Per Serving: Calories 33 Fat 1 Sat Fat 0 Sodium 158 Carbs 3 Sugars 2 Fiber 2 Protein 3.


KID NOTE: Really great mild flavor in the chicken and noodles. They ate every bit. Had to encourage them to try the bok choy.

VEGETARIAN TIP:  Substitute firm tofu for the chicken.

GLUTEN FREE MODIFICATIONS:  Use gluten free spaghetti or rice noodles and tamari instead of soy sauce.


1 Comment

  1. Kris10Matthews says:

    So delicious and it passes the “cooking with a baby in one arm” test. I squeezed some lime juice on my leftovers and it took it over the top! Kids loved this one.

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