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.
- 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
Adapted from cleaneatingmag.com
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.