Spicy Soba Noodles with Chicken in Peanut Sauce

Adapted via Cooking Light
Serves: 4 to 6

♦ 2 cups low-sodium chicken broth, divided
♦ 1/3 cup peanut butter
♦ 1 tbsp chopped peeled fresh ginger
♦ 1 tbsp low-sodium soy sauce
♦ 2 tbsp honey
♦ 1 to 2 tsp crushed red pepper
♦ 1 garlic clove, minced
♦ 1 pound skinless, boneless chicken breast
♦ 5 cups cooked soba (about 10 ounces uncooked buckwheat noodles)
♦ 1/2 cup shelled edamame, cooked
♦ 6 tbsp sliced green onions
♦ 6 tbsp chopped unsalted, dry-roasted peanuts (optional)

Combine 1/3 cup of the broth with the peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.

Place chicken in a large saucepan, and add 1 2/3 cups broth – bring to a boil. Reduce the heat, and simmer for 4 to 6 minutes (or until chicken is done). Remove from heat, and let the chicken rest in the broth for 20 minutes. Drain the chicken, and cut into 2-inch pieces. Combine edamame, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts (if using).

To read more about this dish and my musical pairing, click HERE.

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