Honey,Lime & Sriracha Chicken with Sesame Soba Noodles

3 tablespoons soy sauce
1/4 cup honey
1 tablespoon veg/canola oil
1 teaspoon lime zest, from one lime
3 tablespoons fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
1-1/2 square inch piece fresh ginger, peeled and roughly chopped
1-1/2 tablespoons Sriracha sauce
1-1/4 teaspoon salt
2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
2 tablespoons chopped cilantro, plus more for garnishing platter
1 package Soba Noodles
1 cup shelled edamame
2 cup carrots, julienned
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
Limes, sliced into wedges, for garnishing platter (optional)

You can substitute the chicken for tofu if you want to make it vegetarian, just make sure that you drain the tofu and marinate.

1)In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be part of your sauce for the Soba noodles).
2)Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3)Bake chicken at 350 F for 30min or until done.
4)While chicken is backing, cook soba noodles according to package directions. Drain, rinse with cold water, and set aside.
5)Toss soba noodles with 2 teaspoons of sesame oil to stop from sticking.
6)When chicken is almost done, combine remaining ingredients and remaining sauce with the soba noodles into a pan on medium high. Heat through.
7)Place the soba noodles down and place chicken on top. Garnish with a wedge of lime, chopped scallions, and chopped cilantro.

Eat and enjoy!

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user COOLYAA.