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Sesame Ginger Chicken Soba Box

Tender soy-marinated chicken thighs sliced over chilled soba noodles with a bold sesame-ginger dressing, cucumber, and scallions. A satisfying high-protein lunch that packs well for on-the-go eating.

40 minEasyServes 4520 cal/serving

JapaneseLunchStovetopHigh ProteinPork-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz soba noodles
  • 6 tbsp soy sauce (or tamari for gluten-free)
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tsp honey
  • 2 tsp fresh ginger, grated
  • 2 garlic cloves, minced
  • 2 tbsp sesame seeds, toasted
  • 1 English cucumber, thinly sliced
  • 4 scallions, thinly sliced
  • 2 tbsp neutral oil (vegetable or canola)
  • 1/2 tsp salt

Instructions

  1. 1

    In a small bowl, whisk together 6 tbsp soy sauce (or tamari for gluten-free), 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 tsp honey, 2 tsp grated fresh ginger, and 2 minced garlic cloves to make the dressing. Set aside.

  2. 2

    Pat 1.5 lbs boneless skinless chicken thighs dry and season lightly with 1/2 tsp salt. Pour half the dressing over the chicken and toss to coat; let it sit while you cook the noodles.

  3. 3

    Cook 8 oz soba noodles according to package directions. Drain, rinse under cold water until fully cooled, and transfer to a bowl. Toss the cooled soba with a few tablespoons of the remaining dressing.

  4. 4

    Heat 2 tbsp neutral oil (vegetable or canola) in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook 5 to 6 minutes per side until cooked through to an internal temperature of 165°F (74°C). Let rest 3 minutes, then slice thinly.

  5. 5

    Divide the dressed soba among four boxes or bowls. Top each with sliced chicken, 1 thinly sliced English cucumber, and 4 thinly sliced scallions.

  6. 6

    Drizzle remaining dressing over the top and garnish with 2 tbsp toasted sesame seeds. Serve immediately or refrigerate up to 24 hours.

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Questions

What internal temperature should Sesame Ginger Chicken Soba Box reach?

For Sesame Ginger Chicken Soba Box, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

How long should Sesame Ginger Chicken Soba Box marinate?

Step 4 reads: "Add the marinated chicken in a single layer and cook 5 to 6 minutes per side until cooked through to an internal temperature of 165°F (74°C)." Follow the time in step 4. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for rice vinegar in Sesame Ginger Chicken Soba Box?

The entry for Sesame Ginger Chicken Soba Box calls for 2 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use chicken breasts instead of chicken thighs in Sesame Ginger Chicken Soba Box?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Sesame Ginger Chicken Soba Box uses 1.5 lbs boneless skinless chicken thighs.

Can I make Sesame Ginger Chicken Soba Box gluten-free?

Yes. The gluten in Sesame Ginger Chicken Soba Box is 8 oz soba noodles. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How much protein is in Sesame Ginger Chicken Soba Box?

One serving (the recipe makes 4) has 32 g of protein in about 520 calories, alongside 52 g carbohydrate and 14 g fat, plus 4 g fiber and 1400 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

How long does Sesame Ginger Chicken Soba Box keep?

Refrigerate what is left of Sesame Ginger Chicken Soba Box within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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