Chicken and Soba Noodle Bowls
This is such an easy, fresh and balanced weeknight dinner! Noodle bowls are so versatile. Feel free to use this recipe as a guide. You can change up the vegetables to whatever you prefer. Frozen stir fry vegetables would also be good. In fact, if you don’t like soba noodles you could transform this into a rice bowl instead! The options are endless.
Ingredients (Makes 3-4 servings):
~2 lbs chicken thighs or breasts
1/3 cup rice vinegar
1/4 cup tamari or soy sauce
3 Tbs maple syrup
2 Tbs toasted sesame oil
1 Tbs fresh ginger, grated
2 garlic cloves, minced
1 (8 oz.) package buckwheat soba noodles, cooked according to package directions * (see note)
3 baby bok choy, chopped
4 carrots, peeled and chopped
1 (8 oz.) can of water chestnuts
1 cup edamame without shells
1/2 Tbs avocado oil or other cooking oil
Instructions:
Preheat oven to 425 degrees F.
Whisk together rice vinegar, tamari, maple syrup, sesame oil, ginger and garlic in a small bowl.
Pat the chicken dry with a paper towel. Mix sauce and chicken in an oven-safe skillet such as a cast iron skillet. Make sure all sides of the chicken have been covered by the sauce.
Cook for ~30 minutes uncovered until chicken reaches Internal temperature of 165 degrees F.
Then broil the chicken for 3-5 minutes until chicken becomes crispy brown on the edges. Flip chicken over and brown the other side.
While the chicken is cooking, quickly sauté the carrots and bok choy in a little bit of avocado oil for a couple minutes until they are no longer raw.
Cook the soba noodles according to package instructions* (see note).
Serve noodles with vegetables, water chestnuts, edamame and chicken. Top with the leftover sauce from the skillet.
Enjoy!
Notes:
When cooking buckwheat soba noodles, I recommend cooking for ~6 minutes. The package says 8, but you do not want to overcook. In order to prevent sticking, immediately after straining the noodles put them in a bowl of very cold water (with ice cubes) and move noodles around with your hands to remove extra starch. Drain the noodles again and sprinkle a little bit of sesame oil to prevent further sticking.
If you wanted to marinate the chicken in the sauce prior to cooking you can. It is totally not necessary though. This way results in tender chicken.
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I am so excited for you to try this recipe! If you post a picture, please tag me @RachelMasterKitchen and Hashtag #Rachel.Master.Kitchen on instagram!
