Peanut Chicken & Soba Noodles

Japanese-style soba noodles get the royal treatment in a creamy coconut, tamari and peanut sauce for a mouthwatering stir-fry that combines all of your favorite Asian flavors.
Photo by Lisa M.
Adapted from cleaneatingmag.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cleaneatingmag.com

Ingredients

  • 3

    tbsp light coconut milk

  • 4

    tsp natural unsalted peanut butter, room temperature

  • 4

    tsp reduced-sodium tamari, divided

  • 2 1/2

    tsp rice vinegar, divided

  • Hot sauce, to taste

  • Olive oil cooking spray

  • 2

    4-oz boneless, skinless chicken breasts,

  • sliced into thin bite-size pieces

  • 1/4

    tsp each sea salt and fresh ground back pepper, divided

  • 1/2

    red bell pepper, seeded and thinly sliced

  • 2

    oz snow peas, trimmed and halved crosswise

  • 3

    scallions, sliced

  • 1

    clove garlic, minced

  • 4

    oz soba (aka buckwheat) noodles

  • 2

    tbsp raw unsalted peanuts, chopped

Directions

In a small bowl, whisk coconut milk, peanut butter, 2 tsp tamari, 1/2 tsp vinegar and hot sauce until smooth. Set aside. Mist a large skillet with cooking spray and heat on medium-high. Add chicken and sprinkle with 1/8 tsp each salt and black pepper; sauté, stirring frequently, until cooked through and golden, 4 to 6 minutes. Remove from skillet and set aside. Mist skillet with additional cooking spray and return to medium-high heat. Add bell pepper, peas and remaining 1/8 tsp each salt and black pepper. Sauté, stirring frequently, until tender-crisp, about 4 minutes. Add scallions and garlic and sauté until softened, about 1 minute. Stir in 3 tbsp water and remaining 2 tsp each tamari and vinegar. Bring to a simmer and cook, stirring frequently, until liquid is reduced by half, 1 to 2 minutes. Remove from heat. Meanwhile, cook noodles according to package directions. Drain and return to pot. Gently stir in coconut milk mixture and chicken and heat on medium-low. Stir in bell pepper mixture with cooking liquid and cook, stirring gently, until heated through, 1 to 2 minutes. To serve, top with peanuts, dividing evenly.

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