Honey Jalapeno Chicken With Sesame Soba Noodles
.
Yield
4 servingsPrep
12 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces | soba noodles |
*
|
| 1 | each |
jalapeño pepper
seeds removed |
*
|
| ⅓ | cup | honey |
|
| ¼ | cup |
cilantro
fresh and chopped |
|
| ½ | teaspoon | salt |
|
| ½ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons | water |
|
| 2 | teaspoons | olive oil |
|
| ½ | each |
chicken
rotisserie, shredded or sliced |
*
|
| 3 | tablespoons | soy sauce, sodium reduced |
|
| 2 | teaspoons | sesame oil |
|
| ¼ | cup |
scallions, spring or green onions
green part only |
|
| 2 | tablespoons |
ginger
pickled, minced |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Directions
Cook soba noodles according to package directions.
Drain and set aside (or refrigerate until later in the week).
In a blender or food processor, combine jalapenos, honey, cilantro, and ½ teaspoon each salt and black pepper and purée until smooth.
Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved.
Pour the 2 teaspoons of olive oil into a preheated skillet.
Add the shredded chicken and the blended sauce and cook until heated through.
In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger.
Toss and then transfer to serving bowl.
Pour heated chicken and sauce over noodles.
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