Ingredients
For the CHICKEN:
- 3 boneless skin chicken breast
- 4 TBSP canola oil
- 3 stalks lemon grass chopped- use white part only
- 2 unit garlic cloves
- 2 TBSP fresh grated ginger
- 2 tsp turmeric
- 1 tsp coriander
- 1 TBSP honey
- juice of one lime
- zest of one lime
For the Peanut Sauce
- 2 TBSP Sesame oil
- 1 TBSP minced garlic
- 2 TBSP grated fresh ginger
- 2 TBSP Tamari
- ½ cup smooth peanut butter
- 2 TBSP Rice Wine Vinegar
- 2 TSBP Sweet chili sauce
- 1 TBSP honey
For the Veggies & Noodles
- 1 package buckwheat/SOBA noodles
- 1 bowl of cold water
- 1 cup peeled hot house cucumber sliced on the diagonal
- 1 tsp oil
- 1 cup red peppers cut into strips
- 1 cup of yellow peppers cut into strips
- 1 cup carrots julienned
- 1 cup green cabbage julienned
- ½ cup roasted peanuts chopped
- 1 lime cut into small wedges
Instructions
For the chicken
- Place chicken breasts in a zip top bag, set aside.
- Marinade: Combine remaining ingredients- Oil through Lime zest in a food processor or blender and process until smooth.
- Pour marinade into bag with chicken and let rest in the fridge for 1-2 hours. Chicken can marinate all day to develop more flavor.
- Pre heat oven to 375
- Place chicken on a sheet pan lined with parchment and roast for 30-40 minutes or until chicken juices run clean when pierced with a knife. You can also grill the chicken if you prefer.
- Slice chicken on the diagonal into one inch strips . Chill until ready to use.
Peanut sauce
- Whisk all ingredients together in a large bowl until smooth- Sesame oil through honey. Test for sweetness and adjust as needed. Peanut sauce should be thick and sweet.
- Chill until needed for serving.
To prepare Noodles
- In a large stock pot with boiling water, place noodles into boiling water for 2 1/2 minutes. Not one second longer.
- Remove noodles from boiling pot water and immediately plunge into cold water for 1-2 minutes gently stirring the noodles to stop cooking process and to keep them from clumping.
- Place noodles on dry paper towels to drain. Toss out cold water. Set noodles aside until serving. Toss with a dash of sesame oil before serving if needed to loosen them.
- In a large pan, heat oil. Add pepper strips and carrots. Cook for 2-3 minutes until just crisp tender. Set aside too cool.
To assemble:
- Place peanut sauce in a serving dish on a large platter.
- Neatly pile each of the vegetables creating a rainbow of colors on your serving platter. Place chicken off to one side and nest noodles in the center.
- Sprinkle chopped nuts over top. Serve with lime wedges off to the side.