Sesame Chicken & Soba Noodles
Here is a super easy and healthy Asian-inspired dinner. Chicken is sauteed in soy sauce and light brown sugar and then tossed with toasted sesame seeds.Â The sesame chicken is piled on top of soba noodles and greens that have been drizzled with a simple vinaigrette made with olive oil, rice vinegar, and ginger.
A few tips — I used chicken tenderloins instead of whole breasts so the chicken would cook quickly.Â I mixed shredded carrots and sliced red onion into the greens.Â Lastly, I used a microplane to quickly grate the ginger.
A nice lighter meal as we edge towards spring!
Sesame Chicken and Soba Noodles
- 1Â 8-ounce package soba noodles
- 1Â poundÂ boneless, skinless chicken breasts
- 3Â tablespoonsÂ low-sodium soy sauce
- 3Â tablespoonsÂ light brown sugar
- 2Â tablespoonsÂ sesame seeds, toasted
- 1Â tablespoonÂ finely grated ginger
- 3Â tablespoonsÂ rice vinegar
- 1/2Â cupÂ extra-virgin olive oil
- 1Â 7-ounce package mixed greens
- 3Â carrots, cut into matchstick-size strips or shredded
- 1/4Â sweet onion, thinly sliced
Cook the soba noodles according to the package directions and rinse under cold water.
Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sautÃ© until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with the remaining chicken. Sprinkle the sesame seeds over the chicken and toss to coat.
In a small bowl, whisk together the ginger, vinegar, and oil.
Divide the greens, carrots, and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.