Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Healthy Swaps

Soba Noodle Chicken Satay

13
Vote up!
Share on Facebook Share on Twitter Email this article


My family has been eating really healthy this month. So I have been writing new recipes that incorporate our family favorites, but with a healthier twist. Here is our new favorite go to dinner, my Soba Noodle Chicken Satay with a Peanut Sauce. I substitute chicken breast for chicken thighs, peanut butter powder instead of peanut butter and I blanch tons of fresh vegetables in with the soba noodles. It's a delicious and decadent meal that is so quick and easy to make. I make the peanut sauce/marinade in the morning and add the cubed chicken to marinate during the day. Then at dinner time, I simply skewer the chicken pieces and grill for 3-4 minutes each side and throw the soba noodles and veggies on the stove, all in one pot. The soba noodles and veggies only cook for 3 minutes and the chicken is grilled for 3-4 minutes each side, it's super quick! Hope you guys enjoy this one as much as we do!

Soba Noodle Chicken Satay

Ingredients

  • 1 pound boneless, skinless chicken breast, cut into cubes
  • 2 tablespoons peanut butter powder
  • 3 tablespoons low-sodium soy sauce or coconut aminos
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon garlic, chopped or grated
  • 1 tablespoon ginger, chopped or grated
  • ½ tablespoon toasted sesame oil
  • 10 wooden skewers, soaked in water
  • 12 ounces soba noodles
  • 1 cup red cabbage, thinly sliced
  • 1 cup cut up asparagus
  • ½ cup leeks, washed and thinly sliced
  • 1 cup bell peppers, thinly sliced

Preparation

  1. Add chicken to a large, resealable bag or container.
  2. In a bowl, whisk together peanut powder, soy sauce, vinegar, garlic, ginger and sesame oil. Pour half of the mixture over the chicken, seal up and refrigerate for at least an hour. Keep the rest of the sauce in the refrigerator until ready to prepare the meal.
  3. Add water to a large pot over high heat and bring up to a boil. Add the soba noodles, cabbage, asparagus, leeks and peppers. Bring back to a boil, reduce heat to medium-low and cook for 3 minutes. Drain and rinse with cold water to stop the cooking process.
  4. Remove chicken from bag and discard used marinade. Thread the chicken onto the wooden, soaked skewers. Grill over medium heat 3-4 minutes each side or until done.
  5. Two options of serving, cold or hot. To serve cold, add soba noodles to plate followed by grilled chicken skewers and drizzle on the peanut sauce. To serve hot, add the peanut sauce to a large saucepan over medium high and heat for 3-4 minutes. When sauce is hot, add the soba noodle/veggie mixture and lightly toss together then add to plate, topped with chicken skewers.

Recipe Tags

Optional - If you want to make this spicy, simply add some sriracha or red pepper flakes to the sauce.

You can also garnish the dish with some fresh chives and/or mandarin oranges.


This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!