Dinner · Japanese · 15 min
Soba Noodle Bowl with Ginger-Braised Chicken Thighs and Wilted Tuscan Kale
- Calories
- 641
- Protein
- 60g
- Carbs
- 81g
- Fat
- 11g
Ingredients
- 216.2 g boneless skinless chicken thighs
- 1 tsp fresh ginger
- 15.2 g extra virgin olive oil
- 2 tbsp water
- 0.5 tsp salt
- 96.8 g soba noodles
- 92 g Tuscan kale
- 60 g scallions
Method
- 01Bring a large pot of water to a boil. Cook soba noodles for 4-5 minutes until tender. Drain, rinse under cold water, and set aside.
- 02Heat half of the extra-virgin olive oil (7.6 g) in a deep pan over medium-high heat. Season chicken thighs with salt and sear until browned, about 4 minutes per side. Remove chicken from pan.
- 03Lower heat to medium, add minced fresh ginger and half of the sliced scallions to the pan, and cook until fragrant (about 1 minute).
- 04Return chicken to the pan, add 2 tbsp water, cover, and braise for 8-10 minutes until chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through. Remove lid to reduce liquid into a slight glaze. Remove chicken and slice.
- 05In the same pan with remaining pan juices, add torn Tuscan kale and toss until just wilted, about 2-3 minutes.
- 06Arrange cold soba noodles in a wide serving bowl. Top with sliced ginger-braised chicken and wilted kale. Drizzle with remaining olive oil (7.6 g) and garnish with remaining sliced scallions.
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