Chicken and broccoli soba noodle salad with peanut sauce for the big Win tonight! Yep, it’s a family favorite and well, another way to mix up the chicken and broccoli thing. So, my kids have recently been telling me that I’ve been making too much chicken and they are “bored” with it! C’mon, can’t a lady catch a break? (insert eye roll emoji) I happen to think they are just lucky that I make them dinner at all!! ha Okay, sorry. That was a quick diversion but I needed to get that off my chest. This dish however, is not something that the family will tire of. They actually love it and I think you will too. It’s a cinch to make and also happens to be bursting with flavor.
- 8 ounces uncooked soba (buckwheat noodles)
- 4 cups fresh broccoli florets
- 2 tablespoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 cups sliced shiitake mushroom caps (about 6 ounces untrimmed mushrooms)
- 1 cup thin orange or red bell pepper strips
- 3 garlic cloves, minced
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon dried crushed red pepper
- 1/4 cup thinly sliced green onions
- 2 teaspoons toasted sesame seeds
How to Make It
Cook noodles in a large Dutch oven according to package directions, adding broccoli during last 3 minutes of cooking time. Drain mixture; rinse well with cold water. Drain well.
Meanwhile, heat canola oil in a large skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Add mushrooms, bell pepper, and garlic; sprinkle with 1/4 teaspoon salt. Sauté 2 minutes; remove from heat.
Whisk together sugar, next 4 ingredients, and remaining 1/2 teaspoon salt in a large bowl. Add noodles, broccoli, and chicken mixture; toss well to coat. Divide salad evenly among 4 bowls; sprinkle with green onions and sesame seeds.