01 Aug 2009

Grilled Cumin Chicken with Spicy Thai Peanut Sauce on top of Soba Noodles

Soba Noodles

Bundle of Soba noodles
Piece of kombu sea weed (optional)
inch piece of fresh ginger smashed and chopped
1 clove of garlic smashed and chopped
1/8 cup Light soy sauce
1/8 cup Ponzu

Spicy Thai Peanut Sauce
1 inch piece of fresh ginger smashed and chopped
1 clove of garlic smashed and chopped
4 heaping tbs of crunchy cashew peanut butter (chunky peanut butter is fine)
1 cup of ponzu- soy sauce (light soy sauce substitute)
1 cup of rice wine vinegar ( distilled vinegar is fine)
1 tbs of sesame seed oil
1 tbs shirancha hot sauce

 

Chicken

2 Boneless Skinless Chicken Breast (extra large)
1 clove of garlic smashed
1 tbs sesame seed oil
1 cup white wine, Auxxerois, Pinot Gris, Seyval
2 tbs fresh ground cumin

*fresh aromatic cumin can be bought in an asain import store or online, really makes a difference

Soba Noodles

Cook noodles in water and seaweed till al dente, rinse with cold water to stop cooking and toss with other ingredients.

Spicy Thai Peanut Sauce

Mix all ingredients, then add
1 can of coconut milk solids (thick part of the can)
1 cup stems of cilantro, chopped finely
1 lime- juiced
warm in a sauce pan

Chicken

Marinate chicken in wine and garlic for 5 to 30 minutes. Toss chicken in sesame seed oil and grill to done, eason well with fresh ground cumin, salt and pepper to taste. Place chicken on soba noodles and top chicken with Thai Peanut Sauce. Garnish with cilantro leaves.