Chicken and Soba in Peanut Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
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.
- 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
- 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.