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.
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 cloves 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
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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 cloves minced garlic cloves to make the dressing. Set aside.
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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.
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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.
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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.
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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.
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6
Drizzle remaining dressing over the top and garnish with 2 tbsp toasted sesame seeds. Serve immediately or refrigerate up to 24 hours.