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| Servings |
Ingredients
- 2 bundles Japanese buckwheat noodles (soba noodles)* (can sub 7 oz whole wheat linguine noodles
- 2 tsp sesame oil
- 3 4-oz chicken breast halves
- 1 c shrimp, thawed frozen cooked, peeled, deveined (70-110 count)
- 2 c frozen peas (do not thaw)
- 4 stalks celery, washed, sliced
- 1 tbsp low-sodium chicken broth
Peanut Sauce
- 1/2 c creamy natural peanut butter
- 1/2 c low-sodium chicken broth
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, peeled and finely chopped
- 1/4 tsp dried crushed red pepper
Ingredients
Peanut Sauce
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Instructions
- In a large saucepan, cook pasta according to package directions.
- Meanwhile, in a large skillet, heat sesame oil over medium heat. Turn pan to coat with oil.
- Add chicken breast pieces. Sear on each side approx. 2-3 minutes, until browned. Reduce heat to medium-low.
- Add peas and celery. Cook about 4-5 minutes, stirring occasionally, until peas are heated.
- Add shrimp and chicken broth. Stir occasionally, and continue cooking until shrimp are heated through and chicken is completely cooked, approx. 4-5 minutes.
- Remove chicken breast pieces and cut into ¼-inch strips lengthwise. If there is any remaining pink, return strips to pan and continue to cook until opaque white throughout.
- Meanwhile, make peanut sauce. (Instructions below)
Peanut Sauce
- Combine peanut butter and chicken broth in small saucepan, whisking to remove any lumps.
- Add remaining ingredients. Stir and cook over medium heat until smooth and thick.
Recipe Notes
To serve: Divide cooked pasta between 4 plates or bowls. Top each with equal portions of chicken strips, shrimp, and veggies. Use peanut sauce as a dip, or add about 1-2 tbsp. to bowl and toss to combine.
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