Peanut Butter Soba with Chicken and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 1.5 boneless/skinless chicken breasts (I use frozen chicken breasts that are about 4-7 ounces, pre packaged. I use two of these in my recipe, just to clarify. It usually equals 1.5 breasts if you buy a package of Tyson's (for example) skinless/boneless breasts that's about 3 breasts per package.)- Japanese Soba Noodles - about 2oz (The Soba I buy comes in a package with either 3 or 4 bundles, depending on the size - I use 1 bundle for this recipe, which is about 2oz)- Peanut Butter - Creamy - about 3 -4 tbsp (depends on how peanutty you want the flavor; I prefer to use organic, it mixes far better than processed peanut butters)- Garlic Powder - 1tbsp (or to taste)- Onion Powder - 1 tbsp (or to taste)(Optionally: Prepackaged Creole Seasoning - about 1-2 tbsp and a dash of Garlic Powder)- Kikkoman Soy Sauce - about 2-3 tbsp mixed with a pinch or two of sugar or ginger root- Water - .5 cup(Optionally - Soba/Udon soup-base - about 2-3 tbsp and .25 cup of water)- Frozen Spinach (partially thawed) - 1 cup
1. Begin preparing soba - I use a 10-inch deep-skillet for the whole recipe - bring 2.5 cups of water to a gentle boil, add soba noodles.
2. Take spinach out of the freezer, set aside to partially thaw.
3. Cube (completely thawed) chicken into about .5-1 inch cubes (bite size), set aside.
4. When soba is done to taste (5-8 minutes for me, about the amount of time it takes me to cube my chicken), drain and set aside.
5. In the same skillet add the soy sauce (or soup base), the water, and the seasoning. Let heat on medium heat until it JUST starts to boil. Add peanut butter and whisk until smooth. If it is too thick, add water in very small increments to thin it out a little. Should have a creamy consistency, easy to whisk, but not as thick as ... say a cheese sauce.
6. Add chicken, and reduce heat to low, cover. Let the chicken cook through, stirring occasionally (about 10 minutes or so).
7. Add spinach, and stir in to heat throughoughly.
8. Add soba noodles, stir and cover, let heat through.
Makes about 4-5 servings, about 1-1.5 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user KALLAMOON.
2. Take spinach out of the freezer, set aside to partially thaw.
3. Cube (completely thawed) chicken into about .5-1 inch cubes (bite size), set aside.
4. When soba is done to taste (5-8 minutes for me, about the amount of time it takes me to cube my chicken), drain and set aside.
5. In the same skillet add the soy sauce (or soup base), the water, and the seasoning. Let heat on medium heat until it JUST starts to boil. Add peanut butter and whisk until smooth. If it is too thick, add water in very small increments to thin it out a little. Should have a creamy consistency, easy to whisk, but not as thick as ... say a cheese sauce.
6. Add chicken, and reduce heat to low, cover. Let the chicken cook through, stirring occasionally (about 10 minutes or so).
7. Add spinach, and stir in to heat throughoughly.
8. Add soba noodles, stir and cover, let heat through.
Makes about 4-5 servings, about 1-1.5 cup each.
Number of Servings: 4
Recipe submitted by SparkPeople user KALLAMOON.
Nutritional Info Amount Per Serving
- Calories: 262.7
- Total Fat: 9.3 g
- Cholesterol: 51.3 mg
- Sodium: 862.4 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.5 g
- Protein: 29.1 g
Member Reviews
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LASTINGONE
We've made this a few times and love it. If I don't have spinach on hand, kale works wonderfully. Just saute beforehand! - 6/28/09
Reply from KALLAMOON (11/12/09)
I'm so glad others like it! I have been away from the internet for some time, and so missed your initial review, but it's one of my favorites :D I'll have to give it a try with the Kale!