Ingredients

½ cup creamy peanut butter (use the natural kind)

3 tablespoons soy sauce

2 tablespoons lime juice

1 ½ tablespoons honey or maple syrup

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated (approx 1 inch piece)

1-2 teaspoons chili garlic sauce (such as Huy Fong brand)

2 cloves garlic, smashed into paste

4-5 tablespoons warm water, to thin the sauce

1 pound boneless skinless chicken breast

Salt and pepper to taste (about ½ teaspoon each)

1 cup edamame

6 ounces soba noodles

1 teaspoon sesame oil

2 cups red cabbage, thinly sliced

1 ½ cups carrots, thinly sliced

1 red bell pepper, thinly sliced

3 scallions, thin bias cut

¼ cup cilantro, chopped

¼ cup roasted peanuts, roughly chopped for garnish

Instructions

Step 1: Combine the peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, grated ginger, chili garlic sauce, and garlic paste in a small bowl. Whisk well to mix thoroughly. Add warm water gradually to thin the sauce to your desired consistency. Set aside.

Step 2: If the chicken breasts are thick, slice them in half horizontally. Place them in a large bowl and toss with 2 tablespoons of the peanut sauce. Season with salt and pepper. Grill or pan-fry the chicken until cooked through and the internal temperature reaches 165°F. Remove from heat and tent with foil to keep warm.

Step 3: Cook the edamame following the package instructions. Drain and rinse with cool water, then set aside.

Step 4: In the same pot, boil soba noodles according to package directions. Drain and rinse under cool water. Transfer noodles to a large bowl, add 1 teaspoon sesame oil, and toss to coat evenly.

Step 5: Add the cooked edamame, sliced red cabbage, carrots, bell pepper, scallions, and chopped cilantro to the noodles. Pour half of the remaining peanut sauce over the mixture and toss gently to combine and coat all ingredients.

Step 6: Thinly slice the cooked chicken and arrange it over the salad. Drizzle the remaining peanut sauce on top.

Step 7: Garnish with chopped roasted peanuts, extra cilantro, and lime wedges if desired. Serve immediately.

Tips & Variations

For a vegetarian version, omit the chicken and add extra edamame or tofu for protein.

If you prefer a milder sauce, reduce the chili garlic sauce to ½ teaspoon or omit altogether.

Use rice noodles instead of soba noodles for a gluten-free option.

Toast the peanuts before chopping to enhance their flavor and crunch.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made a day in advance and stored in the refrigerator. Stir it well before using, and add a little warm water if it has thickened.