Peanut Chicken & Soba Noodles Peanut Chicken & Soba Noodles

Serves: 2
Hands-on time: 30 minutes
Total time: 30 minutes


  • 3 tbsp light coconut milk

  • 4 tsp natural unsalted peanut butter, room temperature

  • 4 tsp reduced-sodium tamari, divided

  • 2 1/2 tsp rice vinegar, divided

  • Hot sauce, to taste

  • Olive oil cooking spray

  • 2 4-oz boneless, skinless chicken breasts,

  • sliced into thin bite-size pieces

  • 1/4 tsp each sea salt and fresh ground back pepper, divided

  • 1/2 red bell pepper, seeded and thinly sliced

  • 2 oz snow peas, trimmed and halved crosswise

  • 3 scallions, sliced

  • 1 clove garlic, minced

  • 4 oz soba (aka buckwheat) noodles

  • 2 tbsp raw unsalted peanuts, chopped



  1. In a small bowl, whisk coconut milk, peanut butter, 2 tsp tamari, 1/2 tsp vinegar and hot sauce until smooth. Set aside.

  2. Mist a large skillet with cooking spray and heat on medium-high. Add chicken and sprinkle with 1/8 tsp each salt and black pepper; sauté, stirring frequently, until cooked through and golden, 4 to 6 minutes. Remove from skillet and set aside.

  3. Mist skillet with additional cooking spray and return to medium-high heat. Add bell pepper, peas and remaining 1/8 tsp each salt and black pepper. Sauté, stirring frequently, until tender-crisp, about 4 minutes. Add scallions and garlic and sauté until softened, about 1 minute. Stir in 3 tbsp water and remaining 2 tsp each tamari and vinegar. Bring to a simmer and cook, stirring frequently, until liquid is reduced by half, 1 to 2 minutes. Remove from heat.

  4. Meanwhile, cook noodles according to package directions. Drain and return to pot. Gently stir in coconut milk mixture and chicken and heat on medium-low. Stir in bell pepper mixture with cooking liquid and cook, stirring gently, until heated through, 1 to 2 minutes. To serve, top with peanuts, dividing evenly.

AuthorPenny Stratas