One of the most common objections I get to committing to a nutrition program is not having enough time. If you’re here, you’ve already decided your health is more important than your excuses 🙌 here is one of the fastest recipes I have on hand! Finished with a delicious, lightly sweet peanut and soy sauce, it tastes great hot or cold and is a great make-ahead recipe for low-maintenance meal prep.

Peanut Chicken with Soba Noodles

Servings: 4

Ingredients

½ cup low-sodium organic chicken broth

1 Tbsp. all-natural peanut butter

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. raw honey

2 cloves garlic, finely chopped

1 thin slice fresh ginger, peeled, finely chopped

1 tsp. coconut oil

12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces

½ medium onion, thinly sliced

2 cups fresh spinach (or chopped baby bok choy)

1 cup shelled edamame

2 cups cooked soba noodles (about 4 oz. dry noodles)

1 tsp. crushed red pepper (optional)

2 Tbsp. raw peanuts

Instructions

1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside. 

2. Heat oil in a large skillet (or wok) over medium-high heat. 

3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. 

4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.

5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through.