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.
