Baked Sesame Chicken with Spicy Peanut Noodles

Why You’ll Love This Recipe

Better than take-out. This homemade spicy noodle dish has load of flavor and protein. Plus, you only need a few ingredients to pull this recipe together.

Easy to make. Follow a few steps and you’ll have a delicious meal ready to go in no time.

Customizable. Add whatever garnishes you enjoy most. Crushed peanuts, torn fresh cilantro, lime wedges or red pepper flakes all work well.

Recipe Ingredients

• Chicken – You’ll need about one pound of chicken tenderloin for this recipe. Be sure to season the chicken with kosher salt and cracked black pepper before breading it. Option to lightly pound the chicken thin for quick even cooking.
• Breading – Combine panko breadcrumbs and sesame seeds on a plate. On a separate plate, you’ll need two whisked eggs to help adhere the breading to the chicken.
• Spicy Peanut Sauce – Combine creamy Skippy peanut butter, low sodium soy sauce, sriracha, rice vinegar, maple syrup, sesame oil, and warm water to form a delicious peanut sauce. Whisk until smooth and creamy.
• Rice Noodles – You’ll need 8 ounces of rice noodles for this recipe. Cook the noodles according to the package. Be sure to reserve ¼ cup of noodle water. Rinse, drain and set them aside.
• Oil – You’ll need avocado oil for this recipe. Use it to sauté the vegetables and aromatics. I like using avocado oil because it has a high smoke point and doesn’t impart flavor on the food.
• Aromatics – You’ll need minced garlic, minced fresh ginger, diced shallots, and julienned red bell pepper for this recipe.
• Garnishes – Option to add any of the following garnishes to this dish. Fresh cilantro, lime wedges, finely crushed peanuts, sliced scallions, and chili oil all work well.

How to Make Baked Sesame Chicken with Spicy Peanut Noodles

Get Ready

Preheat the oven to 400 degrees. Line a baking tray with parchment paper and set it aside. Dice the shallots, mince the garlic, peel and mince the ginger and julienne the red bell pepper. Set everything aside.

Make the Chicken

Add two whisked eggs to one plate. On a second plate combine sesame seeds and panko breadcrumbs. Make sure the sesame breadcrumb mixture is well combined.

Next, season your chicken tenderloins with kosher salt and cracked black pepper. Dredge them through the whisked egg, followed by the sesame panko breadcrumb mixture. Make sure they are well coated.

Place the breaded chicken on the prepared baking tray and spray it with avocado oil spray. Bake for 20-22 minutes flipping halfway through. Make sure to spray the second side with avocado oil spray to it gets extra crispy. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness.

Make the Spicy Peanut Sauce

Combine creamy Skippy peanut butter, low sodium soy sauce, sriracha, maple syrup, rice vinegar, sesame oil and warm water in a mixing bowl Whisk until well combined and creamy. Set aside. Be sure to use creamy peanut butter and not natural.

Make the Rice Noodles

Boil a pot of water and cook the rice noodles according to the package. Be sure to reserve ¼ cup of noodle water for the sauce. Al dente is best as the noodles will continue to cook in the sauce. Rinse, drain and set aside.

Make the Dish

Heat avocado oil over medium high heat in a large nonstick skillet. Once hot, add the diced shallots and julienned red bell peppers. Saute until soft then add the minced garlic and minced ginger. Season everything with a pinch of kosher salt and few turns of cracked black pepper.

Once the garlic and ginger are fragrant but not overcooked, reduce the heat to medium and add the drained rice noodles and spicy peanut sauce. Add the reserved noodle water and simmer until well combined. Stir frequently to ensure the noodles are well coated in the sauce.

Assemble the Dish

Add the spicy peanut noodles to the bottom of a bowl. Top with sliced sesame chicken and desired garnishes. I used chili oil, lime wedges, cilantro, sliced scallions, and finely chopped peanuts. Serve hot and enjoy.

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.