Protein Swap | Hot Honey-Peanut Chicken Fillets
with Soba Noodles
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
When hot and spicy Buffalo sauce meets dark and umami soy sauce, the results are spectacular. The two tastes become one on soba noodles, bok choy and perfectly pan-seared chicken—plus a top-of-the-world topping: toasty honey-coated crumbled peanuts.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 340g Bok choy tips
- 15ml Minced garlic
- 60ml Soy sauce (low sodium)
- 180g Soba noodles
- 30ml Buffalo sauce
- 25g Chopped peanuts
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Small pan
Strainer
Total Fat
24 g
Saturated Fat
4 g
Sodium
3070 mg
Total Carb
88 g
Sugars
15 g
Protein
51 g
Fibre
3 g
Preparation
Cook the chicken
- Bring a medium pot of salted water to a boil.
- Pat the chicken dry; 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, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
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 often, 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; 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 often, 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
