Print This Recipe

Print
Sauteed Chicken with Herbed Soba

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.

Everyday Food, January 2008 http://www.marthastewart.com/316177/sauteed-chicken-with-herbed-soba
3.5
Rated
70100(2)2
  • Prep Time 15 minutes
  • Total Time 20 minutes
  • Yield Serves 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. In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
  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. Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.