Chicken and broccoli soba noodle salad with peanut sauce for the big Win tonight! Yep, it’s a family favorite and well, another way to mix up the chicken and broccoli thing. So, my kids have recently been telling me that I’ve been making too much chicken and they are “bored” with it! C’mon, can’t a lady catch a break? (insert eye roll emoji) I happen to think they are just lucky that I make them dinner at all!! ha Okay, sorry. That was a quick diversion but I needed to get that off my chest. This dish however, is not something that the family will tire of. They actually love it and I think you will too. It’s a cinch to make and also happens to be bursting with flavor.
So real quickly, I must jump on my soba noodle high horse just so you know why we are fans. Soba is Japanese for buckwheat. These buckwheat noodles are a nutritional powerhouse. They are packed full of protein, fiber, iron and are low in fat. While they are not a carb free noodle, they are lower in carbs than a white flour pasta. Soba noodles have a texture that is very similar to pasta and have nutty flavor.
So to make this dish, you just need to cook the noodles according to the package directions, rinse with cold water and set aside. Cook the chicken in a large skillet over medium and set that aside to cool so you can shred it. Then prepare the peanut sauce by whisking all of the ingredients together. Your last step is to steam the broccoli so it’s not hangin out too long waiting for all the other ingredients. Just give it a quick steam so it’s al dente and not mushy. Mushy broccoli is a major no no.
Once everything is ready to go, toss the ingredients together in a large bowl with the peanut sauce. Top with the green onions and red pepper flakes and you are good to go! Feed the family chicken like this and they literally can’t complain!
- 9 oz package soba noodles
- 1 lb chicken tenders
- 2 tsp sesame oil
- 2 C brocolli
- ⅓ C green onions, chopped
- S&P
- ⅔ C creamy natural peanut butter
- ⅓ C red wine vinegar
- Juice from 2 large limes
- ¼ C coconut aminos
- 3 Tbsp sesame oil
- 2 garlic cloves, minced
- 1 Tbsp fresh grated ginger
- ½ tsp crushed red pepper flakes (+ more to taste)
- ⅓ C warm water
- Cook soba noodles according to oackage directions, drain and rinse with cold water. Set aside
- Season chicken with S&P. Heat sesame oil in a large skillet over medium heat. Cook each side approximately 4 minutes until cooked through. Transfer to a paper towel lined plate to cool. Once cooled, shred into bite sized pieces.
- While chicken is cooking add all ingredients for peanut sauce and whisk until completely smooth.
- Cut brocolli into small florets. Steam for 3-4 minutes until al dente.
- Add soba noodles to a large bowl. Add shredded chicken, brocolli and sliced green onions. Pour half over peanut sauce over the top and toss to coat. Store in the fridge or serve immediately. Drizzle additional peanut sauce over the top of each serving.
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