4 Servings, 45 Minutes
2 Chicken Breasts 200g Buckwheat Soba Noodles (1/2 package) 2 cups Organic Bean Sprouts 1 pkg Sunripe Snow Peas
3 stalks Green Onion 1 cup Broccoli 1/4 cup Sunripe Creamy Peanut Butter
1/4 cup Tamari 1 Tbsp Sesame Oil
2 cloves Garlic 2 Tbsp Rice Vinegar
2 Tbsp Maple Syrup
1/4 cup Water
Preheat oven to 425 degrees Fahrenheit. Once the oven is hot, cook chicken in a baking dish (drizzled with a bit of avocado oil or butter) for approximately 30 minutes.
While chicken is cooking, make the peanut sauce by mixing the following ingredients in a small pot or saucepan: peanut butter, tamari, sesame oil, garlic, rice vinegar, maple syrup and water. Heat the sauce on low, gently stirring until hot but not boiling. Set aside.
In a large pan or wok, water sauté the bean sprouts, snap peas and broccoli until just cooked. They should turn vibrant in colour and stay somewhat crunchy. Set pan aside.
Once chicken is cooked, cut into long thin strips. Place into a bowl and toss with 1/4 cup of sauce. Set aside.
Cook soba noodles in boiling water. Strain when the noodles are soft all the way through. Add noodles to vegetable pan and toss with remaining sauce.
Plate the noodles & vegetables, topping with chopped green onions and chicken strips. Serve & enjoy!
Registered Holistic Nutrition