Baked Sesame Chicken with Spicy Peanut Noodles
This baked sesame chicken with spicy peanut noodles is jam packed with flavor. The baked sesame chicken is crispy on the outside and tender in the center. Plus, it’s on the lighter side since its oven baked versus pan fried. The toasted sesame seeds in the breading taste amazing with the spicy peanut noodles. Topped with all the garnishes, this dish is a winner. Please be sure to let me know if you give this recipe a try!
Ingredients Needed for Sesame Chicken with Spicy Peanut Noodles
Chicken – You’ll need about one pound of chicken tenderloin for this recipe. Be sure to season the chicken with salt and black pepper before breading it. I use Smart Chicken brand.
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 – You’ll combine Skippy peanut butter, low sodium soy sauce, sriracha, rice vinegar, maple syrup, sesame oil, and warm water to form a delicious peanut sauce.
Rice Noodles – You’ll need 8-10 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.
Avocado Oil – You’ll need about one tablespoon of avocado oil for this recipe. You’ll use it to sauté the vegetables and aromatics. I like using avocado oil because it has a high smoke point and doesn’t impart any flavor on the food.
Aromatics – You’ll need thinly sliced garlic, minced fresh ginger, diced shallots, and sliced sweet red peppers for this recipe.
Garnishes – Option to add any of the following garnishes to this dish. I added fresh cilantro, lime wedges, finely crushed peanuts, sliced scallions, and chili oil.
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, thinly slice the garlic, peel and mince the ginger and slice the sweet red peppers. 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 salt and 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 bake for 20-22 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Make the Spicy Peanut Sauce
Combine 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.
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 non-sick skillet. Once hot, add the diced shallots, thinly sliced garlic, and minced ginger. Sauté for a few minutes until the onions begin to soften and the garlic / ginger are fragrant. Add the sliced sweet red peppers and season with a pinch of salt and pepper. Sauté.
Next, 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.
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Baked Sesame Chicken with Spicy Peanut Noodles
Ingredients
Baked Sesame Chicken
- 1 lb. chicken tenderloins
- ½ teaspoon salt, season the chicken
- ¼ teaspoon black pepper, season the chicken
- 1-2 eggs, whisked depending on size
- ¾ cup panko breadcrumbs
- ¼ cup sesame seeds
Spicy Peanut Sauce
- ½ cup Skippy peanut butter
- ¼ cup maple syrup
- 2-4 tablespoons warm water, depending on thickeness
- 2 tablespoons sriracha
- 2 tablespoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Rice Noodles
- 8-10 ounces rice noodles, al dente, reserve ¼ cup water
- ¼ cup noodle water
- 1 tablespoon avocado oil
- 2 teaspoons garlic, sliced thin, about 2 large cloves
- 1 teaspoon ginger, minced or finely diced
- ½ cup shallots, diced small
- ½ cup red sweet peppers, sliced
Garnishes
- 2 limes, cut into wedges
- 2 tablespoons cilantro, roughly chopped
- 2 tablespoons scallions, sliced
- 1 tablespoon crushed peanuts
- 2 teaspoons chili oil, omit of you do not like spice
Equipment
- 1 baking tray lined with parchment
- 3 plates for breading station
- 1 mixing bowl for sauce
- 1 pot for rice noodles
- 1 colander
- 1 large, non-stick skillet
Instructions
Get Ready
- Preheat the oven to 400 degrees.
- Line a baking tray with parchment paper and set it aside.
- Dice the shallots, thinly slice the garlic, peel and mince the ginger and slice the sweet red peppers. 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 salt and 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 bake for 20-22 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Make the Spicy Peanut Sauce
- Combine 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.
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 non-sick skillet. Once hot, add the diced shallots, thinly sliced garlic, and minced ginger. Sauté for a few minutes until the onions begin to soften and the garlic / ginger are fragrant. Add the sliced sweet red peppers and season with a pinch of salt and pepper. Sauté.
- Next, 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.
2 Comments on “Baked Sesame Chicken with Spicy Peanut Noodles”
I just made this for dinner tonight and it was fantastic. The only substitution I made was I used rice instead of rice noodles. We will definitely be making this again.
I love trying your recipes Sarah! I’m never disappointed! We loved this recipe. I made my chicken in the air fryer and didn’t have rice noodles so just used spaghetti which I had on hand. Delicious!