Peanut Chicken Soba Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A tasty recipe from Cooking Light. Ingredients:
2 cups water |
2 boneless skinless chicken breast halves |
4 black peppercorns |
1 bay leaf |
1 tablespoon rice vinegar |
2 tablespoons peanut oil |
2 teaspoons low sodium soy sauce |
1 teaspoon honey |
1 teaspoon chili-garlic sauce (such as lee kum kee) |
1/2 teaspoon salt |
2 cups cooked soba noodles (about 4 oz. uncooked) |
1 cup grated carrot |
1/2 cup thinly sliced green onion |
1/4 cup minced red onion |
1/4 cup chopped fresh basil |
4 teaspoons chopped dry-roasted unsalted peanuts |
lime wedge (optional) |
Directions:
1. Combine first 4 ingredients in a medium saucepan; bring to a boil.
2. Cover, remove from heat, and let stand 15 minutes or until chicken is done.
3. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.
4. Shred chicken, place in a large bowl.
5. Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
6. Pour over chicken, let stand 5 minutes.
7. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
8. Sprinkle with peanuts and garnish with lime slices if desired.
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