12 ounces soba or somen noodles, or whole wheat spaghetti
1/2 cup sliced pickled jalapeños, drained
1/2 cup apricot preserves
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
3 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/4 cup chopped scallions
2 tbsp. minced pickled ginger (I could only find this at SuperTarget in the Asian aisle)
Cook the noodles according to the package directions, then drain.
Coat a shallow baking dish with cooking spray.
In a blender or food processor, combine the jalapeños, apricot preserves, cilantro, salt and pepper and process until smooth.
Place the chicken in the prepared baking dish (or a Ziploc bag if you’re planning on freezing it) and top with the jalapeño sauce.
If you’re stopping here:
Let the noodles come to room temperature and transfer to a large Ziploc bag.
Cover the baking dish with plastic wrap and refrigerate both for up to 3 days or freeze for up to 3 months.
Thaw completely in the refrigerator or microwave for 3 to 4 minutes on low before baking.
When you’re ready to eat:
Preheat the oven to 400˚. Remove the plastic wrap from the chicken and bake until cooked through, 25 to 30 minutes.
Transfer the noodles to a microwave-safe bowl, cover with plastic wrap and microwave for 1 minute, until warm. Add the soy sauce, sesame oil, scallions, and pickled ginger and toss to combine. Season to taste with salt and pepper. Serve the chicken over the noodles.
Pairs Well With
This recipe comes from Quick Fix Meals by Robin Miller. I love the tv show and this book is just as phenomenal. The recipes are all healthy but very tasty and the best part is they are very easy!
This dish is spicy, so if you aren't into spicy foods, you should tweak it or avoid it. I made this recipe last night when some friends came over for dinner. Everyone raved about it and requested the recipe! Now, that's a good sign!