Ginger Soy Chicken with Snap Pea Soba
Asian-Inspired Ginger Soy Glazed Chicken with Vibrant Snap Pea and Sesame Soba Noodles
Ingredients:
1.5 lbs boneless, skinless chicken thighs
8 oz soba noodles
2 cups snap peas, ends trimmed
1 red bell pepper, thinly sliced
2 carrots, julienned
3 green onions, sliced (green parts for garnish)
1 tablespoon sesame seeds, toasted
2 tablespoons vegetable oil, divided
For the Ginger Soy Glaze:
1/3 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons fresh ginger, grated
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sriracha sauce (optional, for heat)
1 tablespoon cornstarch
2 tablespoons water
Directions:
In a medium bowl, whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha (if using). Set aside 1/4 cup of this mixture for the noodles.
Add chicken thighs to the remaining marinade and let sit for at least 15 minutes (or up to 4 hours in the refrigerator).
Cook soba noodles according to package instructions until al dente, usually 4-5 minutes. During the last minute of cooking, add the snap peas to blanch them. Drain and rinse under cold water.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade) and cook for 4-5 minutes per side until golden and cooked through (internal temperature of 165°F). Transfer to a plate and cover.
In the same pan, add remaining tablespoon of oil and stir-fry bell pepper and carrots for 2-3 minutes until crisp-tender.
Mix cornstarch with water to create a slurry. Add the reserved marinade to the pan and bring to a simmer. Stir in the cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
Return the chicken to the pan and coat with the thickened sauce. Slice chicken if desired.
In a large bowl, toss the cooked soba noodles and blanched snap peas with the reserved 1/4 cup of sauce and most of the green onions.
Serve the glazed chicken over the soba noodles, garnished with remaining green onions, toasted sesame seeds, and extra sriracha if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings