Peanut Chicken Soba Salad

Peanut Chicken Soba Salad
Photo by Randy Mayor

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 2 teaspoons low-sodium soy sauce
  • 4 teaspoons chopped unsalted, dry-roasted peanuts
  • 1 tablespoon rice vinegar
  • 4 teaspoons chopped unsalted, dry-roasted peanuts
  • ¼ cup chopped fresh basil
  • + 27 more ingredients
    • 1 tablespoon rice vinegar
    • ¼ cup chopped fresh basil
    • 1 teaspoon honey
    • 1 cup grated carrot
    • ¼ cup minced red onion
    • 2 (6-ounce) skinless, boneless chicken breast halves
    • 2 cups water
    • 2 cups cooked soba noodles (about 4 ounces uncooked)
    • ½ teaspoon salt
    • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
    • Lime wedges (optional)
    • 2 tablespoons roasted peanut oil
    • 4 black peppercorns
    • ½ cup thinly sliced green onions
    • 1 bay leaf
    • 2 teaspoons low-sodium soy sauce
    • ½ cup thinly sliced green onions
    • 1 bay leaf
    • 1 teaspoon honey
    • 1 cup grated carrot
    • ¼ cup minced red onion
    • 2 cups water
    • 2 cups cooked soba noodles (about 4 ounces uncooked)
    • ½ teaspoon salt
    • Lime wedges (optional)
    • 2 tablespoons roasted peanut oil
    • 4 black peppercorns

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl. Combine vinegar and next 5 ingredien...

View full recipe at My Recipes

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