Sunny’s Peanut Chicken & Soba Noodles
- (5 /5)
- 1 rating
- For the sauce
- ½ cup creamy peanut butter
- ¼ cup liquid aminos (or soy sauce)
- 3 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2/3 cup warm water
- For the chicken
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken breast, cut into cubes.
- Kosher salt and black pepper
- 2 scallions, roughly chopped (white and green parts)
- 2 carrots, peeled and julienned (look for these pre-shredded in produce!)
- 1 cup frozen peas
- For the noodles
- 1 pound soba/buckwheat noodles, prepared as instructed on packaging
- Chopped peanuts, for garnish
- Handful of cilantro, chopped
- Lime wedges
- Sriracha or Sambal
- Make the peanut sauce. In a small bowl add the peanut butter, liquid aminos, rice vinegar and ginger. Add in the hot water and mix with a fork or whisk until smooth.
- Cook the chicken. Heat a large sauté pan over high heat. Add oil. Once oil is hot, add the chicken and season the pan with a pinch salt and a few grinds of pepper. Cook while stirring the chicken occasionally to flip until it is seared on all sides, about 5-6 minutes. Add the scallions, carrots and peas. Cook for another minute or two.
- Combine sauce and chicken. Pour the peanut sauce over the chicken and vegetables. Turn the heat to medium and let simmer for a few minutes until chicken is cooked and peanut sauce has thickened. Remove from heat and stir in chopped cilantro. Serve over yakisoba, with a sprinkle of peanuts, a spritz of lime and finish with a squeeze of Sriracha or a scoop of Sambal, only if you dare.
- Servings : Serves 4-6
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