Cooking Instructions
1.
Freshly grate
Garlic (2 cloves)
and
Fresh Ginger (1 in)
.
2.
Put the garlic and ginger in a small bowl.
3.
Add in
Sesame Oil (2 Tbsp)
and
Honey (1 Tbsp)
.
4.
Add in
Creamy Peanut Butter (2 Tbsp)
and
Chili Garlic Sauce (2 tsp)
.
5.
Add in
Lime (1)
and
Soy Sauce (2 Tbsp)
.
6.
Whisk thoroughly with a fork.
7.
Season
Chicken Thighs (1 lb)
on one side with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
8.
Heat a heavy-bottomed skillet over medium with
Canola Oil (1 Tbsp)
. Working in batches and being careful not to overcrowd the skillet, place the chicken seasoned side down and cook for 5-7 minutes.
9.
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
on the second side, and flip the chicken. Cook for another 5-7 minutes or until the internal temperature reaches 165 degrees F (75 degrees C). Set aside on a plate to cool.
10.
Meanwhile, chop the
Scallions (1 bunch)
into 1/4 inch pieces on the diagonal.
11.
Chop the
Fresh Cilantro (1 bunch)
.
12.
Chop the
Cucumbers (4)
into rounds.
13.
Bring a pot of water to a boil. Cook the
Soba Noodles (1 pckg)
by following the instructions on the package. Cook the
Edamame (1 cup)
with the Soba Noodles (1 package) - they can be cooked together at the same time!
14.
When the chicken is cool enough to handle, use two forks to shred into bite-sized pieces.
15.
Drain and rinse the noodles and edamame in a colander.
16.
In the pot that you cooked the noodles, combine the chicken, noodles, edamame, and vegetables.
17.
Pour in the dressing over and toss to combine.
18.
Add in the
Sesame Seeds (2 Tbsp)
. Stir, and place in the refrigerator to cool. Serve cool!
