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Credit: Hector Sanchez

Sunny Anderson’s Peanut & Chicken Soba Noodles

½ cup creamy peanut butter
¼ cup soy sauce
3 tbsp. rice vinegar
1 tbsp. grated ginger
2 tbsp. canola oil
1 lb. boneless, skinless chicken breasts, cubed Kosher salt and black pepper
2 scallions, chopped
2 carrots, thinly sliced
1 cup frozen peas
8 oz. soba or buckwheat noodles, prepared according to package directions
Chopped cilantro
Chopped peanuts
Lime wedges
Hot sauce (like Sriracha or sambal)

1. To make the peanut sauce, combine the peanut butter, soy sauce, rice vinegar, ginger and 2/3 cup hot water in a small bowl; mix until smooth. Set aside.
2. Heat the oil in a large sauté pan over high heat. Once it’s hot, add the chicken and season with salt and pepper. Cook, stirring frequently, until seared on all sides, 3 to 4 minutes. Add the scallions, carrots and peas, and cook for 1 to 2 minutes more.
3. Pour the peanut sauce over the chicken and vegetables. Lower the heat to medium and let simmer for a few minutes, until chicken is cooked and sauce has thickened. Remove from heat and stir in cilantro. Pour the mixture over the noodles, and add a sprinkle of peanuts, a squeeze of lime juice and a dollop of hot sauce, if desired.

Serves: 4 to 6
Prep time: 10 minutes
Cook time: 20 minutes