Sweet and Spicy Chicken With Soba Salad

Photo by Lisa Hubbard
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 541 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 576 mg
    • Protein 44 g
    • Carbohydrate 65 g
    • Sugar 32 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 35 mg


  1. Check 6ounces soba noodles
  2. Check 4 heads baby bok choy, sliced crosswise into strips
  3. Check 1 small red bell pepper, thinly sliced
  4. Check 2tablespoons canola oil
  5. Check 2tablespoons rice vinegar
  6. Check 1/2 to 1teaspoon Sriracha or other Asian chili sauce
  7. Check kosher salt
  8. Check 1/2cup red currant jelly
  9. Check 2tablespoons ketchup
  10. Check 1tablespoon grated fresh ginger
  11. Check 46-ounce boneless, skinless chicken breasts


  1. Cook the noodles according to the package directions, adding the bok choy during the last minute of cooking. Drain and run under cold water to cool.
  2. Transfer the noodles and bok choy to a large bowl. Add the bell pepper, oil, vinegar, Sriracha, and ¼ teaspoon salt and toss to combine.
  3. Meanwhile, heat broiler. In a small bowl, combine the jelly, ketchup, and ginger.
  4. Place the chicken on a broilerproof baking sheet lined with foil. Season with ¼ teaspoon salt.
  5. Broil the chicken until cooked through, 4 to 5 minutes per side, brushing with the jelly mixture twice during the last 3 minutes. Serve with noodles.