2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons peanut or canola oil, divided
2 cloves garlic, minced
1 1/2-inch piece ginger, peeled and minced
1 pound spaghetti or soba noodles
1 medium English (seedless) cucumber
5 scallions (white and light green parts), chopped
2 teaspoons black sesame seeds (toasted white ones would be fine, too)
For the sauce:
2 tablespoons peanut butter
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon red pepper flakes
Season the chicken breasts with salt and pepper. Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside.
Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the chicken breasts. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove chicken from the pan and set aside to cool.
Bring a large pot of water to a boil and cook spaghetti or soba noodles according to the package directions. While it cooks, peel the cucumber and slice into thin strips about 4 inches long. The strips can be any thickness you like.
In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the spaghetti is finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.
Slice the cooled chicken into thin, diagonal strips and place on top of the noodles on each plate.
Recipe Notes:
- If you use regular peanut butter, you may want to reduce the amount of sugar in the sauce, as non-natural peanut butter contains sugar.
This recipe has been updated — first published June 2008.