Peanut Chicken with Soba Noodles

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!

Total Time: 32 min.

Prep Time: 20 min.

Cooking Time: 12 min.

Yield: 4 servings

Ingredients:

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

Preparation:

1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside.

2. Heat oil in large skillet (or wok) over medium-high heat.

3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.

5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through.