Peanut Chicken Noodle Bowls are a flavorful high protein and fiber meal! Filled with vegetables, including broccoli, edamame, and shredded carrots. The chicken and vegetables are cooked in the same skillet for easy clean up. You will love the easy peanut sauce!
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Why You’ll Love Peanut Chicken Noodle Bowls
Healthy meals can be delicious and filled with noodles! These Peanut Chicken Noodle Bowls have 43 grams of protein and 12.5 grams of fiber to keep you full and satisfied.
The chicken is seasoned with garlic powder and pepper. Garlic adds flavor to the vegetable mixture of broccoli, edamame, and carrots. Whole wheat noodles add extra fiber. The peanut sauce is flavorful from a mixture of peanut butter, coconut aminos, rice vinegar, sesame oil, maple syrup, and sriracha. You will look forward to eating this meal!
Ingredients
Chicken & Noodles
- Noodles: the main carb source for energy. I used whole wheat spaghetti noodles for extra fiber. Lo mein noodles or any noodle would work.
- Chicken breast: the main protein source.
- Garlic powder & pepper: seasoning for chicken.
- Olive oil: used to grease the skillet to cook chicken. Use your preferred cooking oil. Toasted sesame oil is usually the type of sesame oil available in most grocery stores and it has a low smoke point so it degrades at high temperatures, making it unsuitable for high heat cooking.
Vegetables
- Garlic: adds flavor and full of antioxidants.
- Broccoli: high fiber vegetable and rich in vitamins C and K.
- Edamame: high fiber and protein legume. You can usually find shelled edamame in the frozen section.
- Carrots: high in vitamin A and adds fiber.
Peanut Sauce
- Peanut butter: gives the peanut flavor.
- Coconut aminos: soy sauce alternative that is lower in sodium.
- Rice vinegar: adds acidity and thins the peanut butter.
- Maple syrup: for a little sweetness to balance the richness of the peanut butter and sesame oil.
- Sesame oil: adds a rich, nutty flavor.
- Sriracha: adds spice to the sauce.
- Water: use as needed in tablespoons to thin out the sauce.
How to Make Peanut Chicken Noodle Bowls
Noodles: Prepare noodles according to package instructions.
Chicken: Cut chicken into 1 to 2-inch cubes. Season with garlic powder and pepper. In a large skillet over medium heat, grease pan with olive oil. Once warm, add chicken in a single layer. Cook for about 6-8 minutes, turning halfway. Once fully cooked, remove from skillet and set aside. Deglaze pan if needed by pouring a little water in the warm skillet. Pour out liquid.
Vegetables: Heat the same skillet over medium heat and grease with olive oil. Add garlic and cook for about 30 seconds. Then, add broccoli, edamame, and carrots. Cover and cook for 8-10 minutes, or until softened to your preference. Turn off heat.
Peanut Sauce: In a small bowl, whisk peanut butter, coconut aminos, rice vinegar, sesame oil, maple syrup, and sriracha. Add water as needed in tablespoons to thin consistency.
Combine: Add cooked noodles to vegetables. Pour in peanut sauce and stir to evenly coat noodles and vegetables in sauce. Sauce is light but adds lots of flavor! Add chicken in. Enjoy!
Tips
- Add in other vegetables like onion and bell pepper for more nutrients.
- Use your leftover coconut aminos, rice vinegar, and sesame oil to make Sesame Ginger Chicken.
- Need new meal prep containers? Get my favorite ones here.
Try These Meal Prep Recipes Next:
- Sesame Ginger Chicken with Edamame and Carrots
- Shrimp Rice and Peas One Skillet Meal
- One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
- One Pan Chicken Caprese Orzo
- Southwest Chicken Quinoa Bowl
![Peanut Chicken Noodle Bowls [high protein & fiber]](https://delightfullyfueled.com/wp-content/uploads/2026/05/Peanut-Chicken-Noodle-Bowls-4-500x500.jpg)
Peanut Chicken Noodle Bowls [High Protein & Fiber]
Ingredients
Chicken & Noodles
- 8 oz whole wheat spaghetti noodle
- 1 pound chicken breast
- garlic powder
- ground black pepper
- olive oil
Vegetables
- olive oil
- 3 garlic cloves, minced
- 12 ounces broccoli florets, chopped
- 1 cup shelled edamame
- 1 cup shredded carrots
Peanut Sauce
- 2 tablespoons peanut butter
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 2-4 tablespoons water, as needed
Instructions
- Noodles: Prepare noodles according to package instructions.
- Chicken: Cut chicken into 1 to 2-inch cubes. Season with garlic powder and pepper. In a large skillet over medium heat, grease pan with olive oil. Once warm, add chicken in a single layer. Cook for about 6-8 minutes, turning halfway. Once fully cooked, remove from skillet and set aside. Deglaze pan if needed by pouring a little water in the warm skillet. Pour out liquid.
- Vegetables: Heat the same skillet over medium heat and grease with olive oil. Add garlic and cook for about 30 seconds. Then, add broccoli, edamame, and carrots. Cover and cook for 8-10 minutes, or until softened to your preference. Turn off heat.
- Peanut Sauce: In a small bowl, whisk peanut butter, coconut aminos, rice vinegar, sesame oil, maple syrup, and sriracha. Add water as needed in tablespoons to thin consistency.
- Combine: Add cooked noodles to vegetables. Pour in peanut sauce and stir to evenly coat noodles and vegetables in sauce. Sauce is light but adds lots of flavor! Add chicken in. Enjoy!
Notes
- Add in other vegetables like onion and bell pepper for more nutrients.
- Use your leftover coconut aminos, rice vinegar, and sesame oil to make Sesame Ginger Chicken.
- Need new meal prep containers? Get my favorite ones here.
