Soy Ginger Glazed Chicken With Soba Noodles & Peanut Sauce

Japanese raw buckwheat noodle soba, cross processed

Ingredients (serves 4)

4 chicken breasts

10 oz soba noodles

1 shallot

2 cloves of garlic

1 orange

3 Tbsp fresh chopped ginger

1/3 c soy sauce

1/2 c vegetable oil

1 Tbsp miso paste

3 Tbsp natural peanut butter

2 Tbsp curry powder

1 tsp red chili paste

Salt and pepper to taste


First, to make the marinade, put the juice from the orange, shallot, garlic, soy sauce, ginger chili paste, miso paste, and vegetable oil in a blender cup and blend on high to a smooth, dressing-like consistency. Marinate the chicken breasts in half of the marinade and save the rest.

Now fill a large pot with water and bring to a boil, then add a few pinches of salt and the curry powder. Cook the soba noodles in the boiling seasoned water for six to eight minutes. Strain and reserve some of the cooking liquid, then set the pasta to the side while you grill your chicken.

Fire up the Foreman grill or the one on your deck and grill the marinated chicken breasts on medium-high heat, about five minutes each side, and brush the breasts with some of the remaining marinade.

Now to make the peanut sauce, in a small sauce pan heat a third-cup of the leftover cooking liquid from the soba noodles, whisk in the peanut butter and a quarter-cup of the remaining marinade. Toss the soba noodles in the sauce, slice the chicken breasts, plate, and enjoy.

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