Soba Noodles with Broccoli and Chicken

Becky Luigart-Stayner; Melanie J. Clarke

Use chicken broth in place of the sake for a nonalcoholic version. Toasted sesame seeds sprinkled over the finished dish make a flavorful garnish.

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1/2 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 18%
  • Fat: 7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 3.2g
  • Protein: 30.1g
  • Carbohydrate: 43.2g
  • Fiber: 3.3g
  • Cholesterol: 49mg
  • Iron: 3.3mg
  • Sodium: 810mg
  • Calcium: 61mg

Ingredients

  • 6 ounces uncooked soba (buckwheat noodles)
  • 1/4 cup sake (rice wine) or dry sherry
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon vegetable oil, divided
  • 3/4 pound chicken breast tenders, cut into bite-sized pieces
  • 1 1/2 teaspoons dark sesame oil
  • 3 cups quartered mushrooms
  • 3 cups broccoli florets
  • 1 cup (1-inch) red bell pepper strips
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 2 garlic cloves, minced

Preparation

  1. Cook noodles according to package directions; drain.
  2. Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
  3. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
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