Peanut Chicken Soba Noodles Stir Fry Recipe
Chicken Soba Noodles Stir Fry drenched in a savory peanut sauce and loaded with colorful veggies. 30 minute meal perfect for weeknights!
Servings: 6 servings
Calories: 448kcal
Ingredients
For Peanut Sauce:
- 1/2 cup soy sauce low sodium or 1/4 cup regular soy sauce
- 1/2 cup chicken broth low sodium
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter unsalted
- 1 teaspoon sesame oil toasted
- 2 large garlic cloves crushed
- 2 teaspoons cornstarch
For Stir Fry:
- 6 ounces soba noodles brown rice noodles would work too
- 1.5 pounds boneless skinless chicken breasts thinly sliced
- 2 large bell peppers cut into thin strips
- 4 cups kale coarsely chopped & packed
- 1/2 cup peanuts roasted & unsalted
- 3 green onion sprigs finely chopped
- 1/4 teaspoon red pepper flakes or to taste
- 2 tablespoons oil for frying
Instructions
- In a medium bowl, add soy sauce, chicken broth, honey, rice vinegar, peanut butter, sesame oil, garlic and cornstarch. Whisk and set aside.
- In a large pot with boiling water, cook soba noodles until al dente, for about 2 - 3 minutes. Reserve about a cup of noodles' water (starchy water is great for diluting the sauce), transfer noodles to a colander, rinse with cold water and leave to drain.
- Preheat non-stick wok or large deep skillet on high heat, add 1 tablespoon of oil to coat and add chicken. Cook for about 7-8 minutes until golden brown, stirring occasionally. Add 1/3 of prepared sauce and stir constantly for a minute or until sauce thickens and coats the meat. Transfer a bowl and set aside.
- Add remaining 1 tablespoon of oil and bell peppers, cook until fragrant and some peppers are golden brown, about 3-4 minutes, stirring constantly.
- Reduce heat to medium and add kale, previously cooked soba noodles and chicken, and remaining sauce. Toss gently until mixed, about 1 minute, and remove from heat. Sauce will thicken as it warms up. If noodles absorb too much sauce, add some reserved noodles' water.
- Add peanuts, green onions and red peppers flakes. Serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 2 days. Do not freeze.
- Reheat: Reheat in a microwave for 1 – 1.5 minutes or sti fry quickly on the stove on high heat with a bit of oil or chicken broth.
Nutrition
Serving: 1.67cups | Calories: 448kcal | Carbohydrates: 38g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 750mg | Fiber: 5g | Sugar: 9g