Pescatarian Peanut Chicken Stir-Fry with Soba Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz soba noodles (100% buckwheat)
For the sauce
- ⅓ cup natural peanut butter (no added sugar or oil)
- 3 tbsp tamari
- 2 tbsp pure maple syrup
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
- 3–4 tbsp warm water
For the stir-fry
- 1.5 lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp avocado oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups broccoli florets
- 1 large red bell pepper, thinly sliced
- 2 medium carrots, julienned or thinly sliced on the diagonal
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
For serving
- 2 tbsp dry-roasted peanuts, roughly chopped (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the soba noodles according to package directions until just tender with a slight resistance at the center, about 4–5 minutes. Drain, rinse under cold water to stop cooking, and set aside.
- 2
In a mixing bowl, whisk together the peanut butter, tamari, maple syrup, lime juice, grated ginger, turmeric, and red pepper flakes. Add warm water 1 tablespoon at a time, whisking until the sauce is smooth and pourable — it should coat the back of a spoon but flow easily off it. Set aside.
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