Peanut Butter Chicken with Protein Noodles

I love this Asian-inspired recipe, which I believe originated in Indonesia. My version is definitely a UK take rather than a strictly authentic one, but it's packed with flavour and always goes down well. Tender chicken, crunchy vegetables and protein noodles are coated in a rich, creamy peanut sauce with ginger, garlic, soy and a hint of chilli. Sweet, salty, sour and gently spicy all at once, everything is coated in a delicious sticky sauce that always leaves you reaching for another bite.

It's the perfect balance of protein, healthy fats and fibre, making it both satisfying and nourishing. The lime and crushed peanuts added at the end bring freshness, texture and that extra little something that makes the dish feel special.

Recipe Overview

• Prep time: 10 minutes

• Cook time: 15 minutes

• Servings: 2

Ingredients

• 2 chicken breasts (approx. 300g), diced

• 1 tsp cold-pressed rapeseed oil

• 1 pack fresh protein noodles (approx. 250g)

• 100g baby sweetcorn, sliced

• 2 large handfuls spinach

• 1 small red chilli, finely diced (optional)

For the Peanut Sauce

• 2 tbsp peanut butter

• 1 garlic clove, grated

• 1 tsp fresh ginger, grated

• 1 tbsp light soy sauce

• 1 tbsp teriyaki sauce

• 2–3 tbsp water (to loosen)

To Finish

• Juice of ½ lime

• 1 tsp sesame oil

• 1 tbsp crushed peanuts

• Extra sliced chilli (optional)

Method

1. Heat the rapeseed oil in a large frying pan or wok over medium-high heat.

2. Add the diced chicken and cook for 5–6 minutes until golden and cooked through.

3. Add the baby sweetcorn and chilli (if using) and cook for a further 2 minutes.

4. In a small bowl, mix together the peanut butter, garlic, ginger, soy sauce, teriyaki sauce and water until smooth.

5. Add the sauce to the pan and stir well to coat the chicken and vegetables.

6. Stir through the spinach and allow it to wilt.

7. Add the protein noodles and toss everything together until heated through.

8. Remove from the heat and drizzle over the sesame oil and lime juice.

9. Divide between bowls and finish with crushed peanuts and extra chilli if desired.

Nutrition (per serving – approx)

• Protein: 40g

• Calories: 500 kcal

• Carbohydrates: Moderate

• Healthy fats: Moderate

• Fibre: Moderate to High

(Values are approximate and will vary depending on ingredients used.)

Why This Works (60Fit Approach)

This meal is packed with nutrients that support healthy ageing, muscle maintenance and recovery.

You're getting:

• High-quality protein from chicken to support muscle health

• Healthy fats from peanuts and sesame oil

• Fibre, vitamins and minerals from vegetables

• Slow-release energy from protein noodles

• Anti-inflammatory compounds from ginger and garlic

Peanut butter often gets overlooked as a nutritious ingredient, but it's rich in healthy fats, protein and important minerals including magnesium, which plays a key role in muscle and nerve function. Just remember to buy it made from 100% peanuts and it does not contain any added sugar, salt, or palm oil.

60Fit Tip

This recipe is endlessly adaptable. Swap the chicken for prawns, tofu or leftover roast chicken, and use whatever vegetables you have lurking in the fridge. Omit or reduce the chilli and it makes a great meal for all the family including little ones.