Site Navigation

Peanut Chicken with Soba Noodles

In this recipe, we used buckwheat soba noodles instead of pasta in this Asian-inspired chicken dish. It’s loaded with leafy greens, fresh edamame, and crunchy peanuts. Enjoy hot or cold!

FREE meal planning FREE weekly recipes


Peanut Chicken with Soba Noodles

Share it!
By: Team Beachbody
Posted in: Dinner
4 servings
Prep Time
18 minutes
Cook Time
12 minutes


  • 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 fresh shelled edamame
  • 2 cups cooked soba noodles (about 4 oz. dry noodles)
  • 1 tsp. crushed red pepper (optional)
  • 2 Tbsp. raw peanuts


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

  2. Heat oil in 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.

Share it!

Nutritional Information (per serving):
Calories: 293
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 50 mg
Sodium: 485 mg
Carbohydrate: 27 g
Fiber: 6 g
Sugar: 6 g
Protein: 28 g