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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!

Peanut Chicken with Soba Noodles

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By: Team Beachbody
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.

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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