Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn Recipe

Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn. [Photograph: Jennifer Olvera]

It's hard to imagine something more comforting than a bowl of steaming noodles—especially one topped with creamy peanut chicken. It's a takeout staple, but it's easy to recreate at home.

Adding to its appeal, this recipe is very customizable (and a great way to use up items in your fridge and pantry), so swap out whatever veggies or protein you prefer.

And while there is a fair amount of acidity in this dish—courtesy of vinegar and fresh-squeezed lime—don't be tempted to leave it out. Ultimately, that's what gives the dish its "pop."

Note: Feel free to make this up to a day in advance. Just wait to add the basil until after you reheat the dish.

  • Yield:Serves 4
  • Active time: 20 minutes
  • Total time:1 hour


  • 2 tablespoons coconut or olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon minced fresh ginger
  • 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 ounces)
  • Kosher salt and freshly ground black pepper
  • 1 cup homemade or store-bought low sodium chicken stock
  • 2 cups coconut milk
  • 3 tablespoons soy sauce
  • 2 teaspoons white wine vinegar
  • 1/3 cup creamy peanut butter
  • 4 heads baby bok choy, halved lengthwise
  • 1/2 cup fresh or canned baby corn
  • 1 tablespoon juice from 1 lime
  • 1 pound fresh or dried Chinese egg noodles, cooked
  • 2 tablespoons fresh basil, torn


  1. 1.

    Heat the oil in a deep-sided sauté pan over medium heat. Add the onions, garlic and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Season the chicken with salt and pepper, add to pan and continue to cook until mostly opaque, 8 to 10 minutes. Add the chicken broth, coconut milk, soy sauce, vinegar, and peanut butter. Season with salt and pepper and stir thoroughly to combine. Reduce heat to low and simmer uncovered for 20 minutes.

  2. 2.

    Add bok choy and baby corn and continue to cook until vegetables are tender, another 5 to 7 minutes. Add lime, season to taste with more salt and pepper, stir, and serve atop egg noodles, garnished with basil.