Protein Swap | Hot Honey-Peanut Chicken Breasts
with Soba Noodles & Bok Choy Tips
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
When hot and spicy Buffalo sauce meets dark and salty soy sauce, the results are spectacular. The two tastes become one when they find themselves together in a pan amidst a tangle of quick-boiled soba noodles and garlicky bok choy tips sautéed to tender-crisp. Load on chunks of perfectly pan-seared chicken breasts, followed by a top of the world topping: toasty crumbled peanuts warmly coated in honey and a dash more Buffalo sauce.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 340g Bok choy tips
- 25g Chopped peanuts
- 180g Soba noodles
- 60ml Soy sauce (low sodium)
- 30ml Buffalo sauce
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Small pan
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
Sodium
2670 mg
Total Carb
78 g
Sugars
11 g
Protein
47 g
Fibre
5 g
Preparation
Cook the chicken
Bring a medium pot of salted water to a boil. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 3 to 4 min., until tender. Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
Make the hot honey peanuts
Meanwhile, heat a small, dry pan on medium. Add the peanuts and honey. Toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Off the heat, add ½ the Buffalo sauce and S&P; stir well. Transfer to a bowl.
Sauté the bok choy
Remove the root ends of the bok choy; roughly chop. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Combine the noodles & serve
To the pan of bok choy, add the noodles, soy sauce and remaining Buffalo sauce. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add 2 tbsp water (double for 4 portions) and a drizzle of oil until you achieve your desired consistency. Divide the noodles between your bowls. Top with the chicken. Garnish with the hot honey peanuts. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
