Chicken and Soba in Peanut Sauce
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Chicken and Soba in Peanut Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
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prep
Rotisserie chicken can be the centerpiece of an instant dinner, but it can also be transformed into something more complex (don't forget to save the skin and bones for a flavorful chicken stock). This is a cross-cultural pairing of Vietnamese and Japanese cuisines -- chicken satay and soba noodles, the latter a nutritious and nutty tasting noodle native to Japan. Peanut butter, a pantry staple (at least in my house) is the base for this sauce and with the aid of food processor, can be made in minutes.
Ingredients
- 1 rotisserie chicken (1 1/2 to 1 3/4 pounds)
- 1 garlic clove
- 1 one-inch piece fresh peeled ginger
- 1/2 cup smooth peanut butter (not all-natural)
- 2/3 cup warm water
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 tablespoon red wine or cider vinegar
- 1 teaspoon sugar
- 1/2 1 teaspoon red chile flakes (to taste)
- 1 8-ounce package soba noodles (Japanese Buckwheat noodles)
- 1 10-ounce package sugar snap peas
- 4 scallions, thinly sliced
Directions
- Remove chicken from bones and slice or shred. Set aside.
- With motor running, drop garlic and ginger in the bowl of a food processor until finely chopped. Add peanut butter, water, soy sauce, sesame oil, vinegar, sugar, and chile flakes and process until smooth.
- Drop noodles in a 5- to 6-quart pot of boiling water seasoned with 2 teaspoons salt. Two minutes before package directions say they are done, add sugar snap peas to pot and cook 2 minutes longer. Drain and rinse under running water briefly (noodles and snap peas should still be warm) and drain well.
- Serve chicken on top of noodles and snap peas. Pour sauce over and sprinkle with scallions.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am