No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Sauteed Chicken with Herbed Soba

Soba, thin Japanese noodles, have a nutty flavor and delicate texture. The noodles marked "100% buckwheat" are gluten-free and the buckwheat is a strong addition to a healthy diet: It can reduce the risk of high blood pressure and improve cholesterol and blood-sugar levels.

  • prep: 15 mins
    total time: 20 mins
  • servings: 4

Ingredients

  • 4 scallions, thinly sliced
  • 1 cup packed fresh cilantro leaves, plus more for garnish
  • 1 cup fresh parsley
  • 1 garlic clove, chopped
  • 1 teaspoon peeled and minced fresh ginger
  • 1/4 cup rice vinegar
  • 2 tablespoons vegetable oil
  • 12 ounces chicken cutlets
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 package (8.8 ounces) soba (Japanese buckwheat noodles)

Directions

  1. Step 1

    In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.

  2. Step 2

    In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.

  3. Step 3

    Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.

Source
Everyday Food, January 2008

Reviews (2)

  • 14 Nov, 2010

    This was delicious. I cut up the chicken after cooking and put it on top of the soba noodles. REALLY good. Leftovers even tasted great cold from the fridge - like a pasta salad.

  • 26 Aug, 2009

    it's ok, I found the mistake, its in the jan/feb 2009 issue# 59 and in there's more recipes with the same mistake maybe you guys should fix tha,t thank you