- Chicken Breasts
- Vegetable Oil
- Grated Ginger
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Sesame Seeds
- Lots Of Scallions
- Cilantro Lime
- Soba Noodles
We can get started you’ll need some chicken breasts I’ll talk about this in a minute soy sauce a teeny tiny bit of vegetable oil and then for the dressing. you need grated ginger and garlic soy sauce, rice, vinegar, vegetable oil, toasted sesame oil, some sesame seeds lots of scallions and cilantro lime and you’re going to need some garlic those are the ingredients to make pretty much everything else and you’re going to need some soba noodles or any noodle of your choice now for the chicken.I love using chicken that’s sort of individually wrapped in plastic the reason is because I can use exactly the amount I need a little bit of thin plastic helps keep my chicken fresh for a lot longer and it makes it don’t waste any extra chicken or packaging and really plastics play a huge role in reducing food and packaging waste so really it’s a win-win super easy.
You can take out exactly how many you need so, let’s get started on actually marinating the chicken it’s really not a marinade it just gives the chicken a little bit of flavor which I’m about all about flavortown okay in a bowl which let’s look at my Bowl it’s yellow it’s the color of sunshine and it’s made out of recycled plastic which makes me a very happy camper to that I’m going to add soy a little bit of vegetable oil and some garlic. I don’t want to mince the garlic because I don’t want it to burn on my grill pan just want to give it a little bit of flavor so, I like to just cut it in half add that right in throw my chicken. I’m really not throwing it relax sliding my chicken right in there and then what I’m going to do is just give this a little judge around and let it sit in there for a few minutes you see the soy sauce coating the chicken when you grill this which by the way you can do on your outdoor grill it’s going to create almost like a caramelized layer on the very outside of the chicken again extra flavor and it’s free it’s free flavor that carmelization. I tell you about that all the time you don’t pay for you get it when you cook something on a good heat level like medium high heat extra flavor is what I’m all about okay.
I’m going to clean up let this marinate a little bit preheat my grill pan to about medium to medium-high heat right in between in that sweet spot always talk about then. we’ll whip up our dressing and I’m also going to boil up my noodles so that they are ready to get mixed with everything else put that right on now this is going to need to cook for about I would say for this thickness you’ll need about four minutes on each side now remember what I told you don’t turn I know what you want to do you want to turn this as high as you can get it so that you can cut this a lot faster but low you really do it’s burn the outside by the time the inside has a chance to cook so, let that cook for about four minutes on each side let it rest for a little bit and then.we’ll put a whole thing together I’m going to let that rest for a little bit but you can see the beautiful color and that matches from the soy sauce and cooking it on the right temperature let’s get started on making the dressing which is really really easy and really really simple I’m going to make mine in a measuring cup just because there’s a lot of dressing and it makes it easier so it’s not sliding all over the place in a big bowl.
I’m going to add my grid ginger and garlic grating the ginger and garlic by the way you get like almost like ginger and garlic juice I don’t know how to explain it but it makes it outrageously good and it also makes it so that no one bites down on a big chunk of garlic or ginger we’re going to add pretty much everything else the oil the soy sauce the toasted sesame oil rice vinegar and I also have what they didn’t mention earlier a small pinch of sugar if, you need a little bit of sugar to balance out the rice vinegar and the lime juice. I’m going to add which by the way I am using a little lime juice. I don’t know what this is called I feel so fancy like so give this a little Jewish a little mix this would be good on anything and everything and it’s good so those noodles are going to soak it up so well just you wait okay I’m just gonna let this sit here for a minute the noodles are cooked.
5I’ve drained them i rinsed them under cold water to stop them from cooking any further I’m going to clean up allow the chicken to rest a little bit and then you’re going to toss and serve. I’m just thinly slicing my chicken but this is what I want you to do I need to put it back on there play for a second because you see that juice that’s been collecting right there I don’t want you to get rid of that I want you to add that to your noodles because that’s so much flavor so why throw it out right in there look at that I want it all and then I just take like one piece of chicken and use it like a sponge to clean off the juice off the plate I pay for that stuff when I use it okay add in your dressing that is so full of flavor it’s not even funny and the entire kitchen smells like toasted sesame oil how bad can that be and then we’ve got scallions and cilantro you could also add some mint to this it would be fabulous and my sesame seeds. I’ve got some black ones I’ve got some white ones you don’t have to use all of them and now.
I just want you to work this for a minute or so to make sure every piece of noodle is coated in that dressing all right this looks fantastic now it’s just Joanne I for dinner tonight so, I am going to have some leftovers and shouldn’t you ever have leftovers make sure you store them in an airtight plastic container because it makes the food last a whole lot longer these come in a ton of different sizes too so you don’t only have to get the really big ones it’s always nice to have a variety of sizes on hand especially if you live in a home with only two people all right I’m going to give this a test.