Ingredients for Peanut Chicken Soba Salad
- 4 cups water
- Boneless Skinless Chicken Breast Halves
- Black Peppercorns
- 1 bay leaf
- Rice Vinegar
- Peanut Oil
- Low Sodium Soy Sauce
- 2 tbsp honey
- Chili Garlic Sauce
- Salt
- 8 oz dried soba noodles
- Carrot
- Green Onion
- Red Onion
- Fresh Basil
- Dry Roasted Unsalted Peanuts
- Lime Wedge
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How to Make Peanut Chicken Soba Salad
- Place chicken breasts in a medium saucepan. Add 4 cups of water, 1/4 cup soy sauce, 1 teaspoon black peppercorns, and 1 bay leaf.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through.
- Remove chicken from saucepan and set aside to cool slightly. Discard peppercorns and bay leaf.
- Shred the chicken and place in a large bowl.
- In a small bowl, whisk together 1/4 cup rice vinegar, 1/4 cup peanut butter, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves.
- Pour the peanut sauce over the shredded chicken and let it marinate for 5 minutes.
- Cook soba noodles according to package directions. Drain and rinse with cold water.
- Add cooked soba noodles, 1/2 cup shredded carrots, 1/2 cup sliced red bell pepper, and 1/4 cup sliced green onions to the chicken mixture. Toss gently to combine.
- Sprinkle with 1/4 cup chopped peanuts and garnish with lime slices, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
14g
Fat
7g
Carbs
2g
