Peanut Chicken with Soba Noodles
In this recipe, we used buckwheat soba noodles instead of pasta in this Asian-inspired chicken dish. It’s loaded with leafy greens, fresh edamame, and crunchy peanuts. Enjoy hot or cold!
- ½ cup low-sodium organic chicken broth
- 1 Tbsp. all-natural peanut butter
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. raw honey
- 2 cloves garlic, finely chopped
- 1 thin slice fresh ginger, peeled, finely chopped
- 1 tsp. coconut oil
- 12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces
- ½ medium onion, thinly sliced
- 2 cups fresh spinach (or chopped baby bok choy)
- 1 cup fresh shelled edamame
- 2 cups cooked soba noodles (about 4 oz. dry noodles)
- 1 tsp. crushed red pepper (optional)
- 2 Tbsp. raw peanuts
Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside.
Heat oil in large skillet (or wok) over medium-high heat.
Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.
Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
Nutritional Information (per serving):
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 50 mg
Sodium: 485 mg
Carbohydrate: 27 g
Fiber: 6 g
Sugar: 6 g
Protein: 28 g
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