Soba Slaw with Peanut Butter Dressing

Directions

1. In a gallon Ziploc bag, pound the chicken into a flat ¾” layer.

2. Add the lemon juice, salt, a few turns of black pepper, oil, garlic powder, tamari, mustard, and sesame oil to the bag and use your hands to coat the chicken fully.
3. Heat a medium frying pan over medium heat and add the chicken. Cook the chicken for 5 minutes on each side, until golden brown and 165F inside (if you’re using a thermometer). Set the chicken aside while you prep the salad.
4. Cook the soba noodles according to package instructions and rinse with cold water to stop the cooking. Leave the noodles in the colander while you prepare the slaw.
5. Finely chop the cabbage, red bell pepper, cucumbers, scallions, and cilantro and add to a large bowl. Grate the carrots using the wide holes of a box grater and add those to the bowl as well.
6. In a jar or small bowl, whisk together the peanut butter, grated garlic, ginger, rice vinegar, tamari, sesame oil, honey, lemon juice, and olive oil. Taste and adjust seasonings to your preference.
7. Add the soba noodles to the slaw and toss to combine. Pour the dressing over the slaw and mix well to get everything coated.
8. Slice the chicken against the grain and serve on top of the slaw. Garnish with sesame seeds (and chopped peanuts if you have them).