“Like a thai peanut chicken, but with less noodles and added cabbage. I used rice noodles for my friends with wheat allergies, and served it with Archer Farms Hot Chili pineapple grilling sauce (from Target) and pickled ginger on the side. I doubled it and served to friends for lunch. From SB Diet Quick and Easy Meals, Phase 2 recipe”
READY IN:
35mins
SERVES:
4
YIELD:
4 2 cup servings
UNITS:
US

Ingredients Nutrition

  • 4 ounces soba noodles (or rice)
  • 1 12 lbs chicken breasts, boneless, skinless (tenderloins would be easier)
  • 3 teaspoons dark sesame oil, divided
  • 13 cup natural-style peanut butter
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 4 cups napa cabbage, shredded (1 head, 3/4 #, I lightly pan seared to wilt)
  • 2 scallions, sliced thin
  • salt & fresh ground pepper
  • optional
  • 14 cup roasted peanuts, chopped as garnish
  • 1 pinch red pepper flakes, to taste, to make it spicy

Directions

  1. Cook noodles according to package directions, run under cool water and drain.
  2. Season Chicken with S & P and toss with 1t of the sesame oil. Heat grill pan or skillet over medium heat; cook chicken until browned and cooked throough. Transfer to a cutting board.
  3. Wisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large mixing bowl. Thinly slice chicken and add to peanut butter mixture. Add noodles, cabbage and scallions; toss gently to combine and serve.

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