Originating from Java Indonesia, Satay wins even for the fussiest of taste buds. Plus it is easy to make. You could make this chicken marinate from scratch by following the recipe below. Alternatively, ready to cook satay marinated chicken from your butchers or grocery would do the trick! Check our satay kebabs online.
- 15 mins
- 15 mins
- Serves 4
- 2 (5.6-ounce) packages refrigerated Soba, seasoning sauce packets discarded
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups shredded cabbage
- 2 carrots, peeled and shredded
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tablespoons chopped peanuts
FOR THE SAUCE
- 1/4 cup peanut butter
- 1/4 cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
In a medium bowl, mix together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and sriracha (optional if you like it spicy).
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
Stir in cabbage, carrots and green onions until heated through, about 1 minute.
Stir in Soba and peanut butter mixture until well combined, about 2 minutes.
Serve immediately, garnished with cilantro and peanuts, if desired.