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  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 6 ounces Chinese egg noodles
  • 1/3 cup reduced-fat creamy peanut butter
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 tablespoons dry sherry
  • 3 tablespoons soy sauce
  • 1/4 cup water
  • 1 1/2 tablespoons sugar
  • 5 ounces Romaine lettuce
  • 1 red bell pepper, cored and cut into thin strips
  • 1 cup peeled, diced cucumber
  • 6 green onions, sliced ΒΌ-inch-thick


  1. Cut chicken breasts crosswise into thin slices
  2. Heat oil in large, nonstick skillet over high heat. Add chicken and sauté about 3 minutes or until chicken is thoroughly cooked.
  3. Cook noodles according to package directions. Drain in colander and let cool.
  4. Whisk together peanut butter, vinegar, sherry, soy sauce, water and sugar in a small bowl.
  5. Stack Romaine lettuce leaves. Roll up into a long cylinder (like a cigar). Slice across the roll to form thin strips.
  6. Toss noodles with chicken and peanut butter mixture in a large bowl.  Add bell pepper, cucumber, green onions and lettuce; toss to combine well.
Recipe by Greg Patent.

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The recipe was originally published as Chinese Chicken and Noodle Salad with Peanut Sauce on

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