Seed Oil Free Peanut Chicken Stir-Fry with Soba Noodles

Total time40 min

Prep time20 min

Cook time20 min

Seed Oil Free Peanut Chicken Stir-Fry with Soba Noodles

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Ingredients

4 servings

For the noodles

8 oz soba noodles (100% buckwheat)
Eden Foods Organic Buckwheat Soba, 8 oz (227 g)Blue Dragon Regular Soba Noodle - 8.8 OZ
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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
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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