BushyEyes: [Recipe originally posted here](https://www.triedandtruerecipe.com/2018/02/17/seared-chicken-soba-bowls-with-mushrooms/)
These soba bowls combine delicious, spicy mushrooms with perfectly seared chicken breasts. If you’re feeling adventurous, prepare a poached or soft-boiled egg to top everything off!
#GRADE
Serves: 2-3
Cost: $
Skill Level: Easy
Time to Make: 45 minutes
#INGREDIENTS FOR CHICKEN SOBA BOWLS
2 large skin-on, boneless chicken breasts
2 tablespoons peanut or vegetable oil
8 ounces soba noodles
8 ounces mixed mushrooms (cremini or shiitake)
2 tablespoons soy sauce
1 red Fresno chili pepper
4 teaspoons sesame oil, divided (you may need more, as necessary)
1/3 cup fresh cilantro
2 poached or soft-boiled eggs, optional, for serving
Salt and pepper to taste
Sesame seeds, optional, for serving
#METHOD
Prepare Ingredients: Preheat oven to 400ºF. Pat the chicken dry and chill it in the fridge until ready to prepare. Rinse the cilantro and roughly tear the leaves. Trim and cut cremini mushrooms in half. Remove the stem from the shiitake mushrooms and cut the large caps in half or into quarters, leave small caps whole. Trim the red Fresno chili pepper and thinly slice into rounds.
Prepare the Soba Noodles: Bring a large pot of water to a boil and prepare the soba according to the package instructions. Drain and rinse and transfer the noodles to a large bowl. Toss the cooked soba with 2 teaspoons sesame oil and a sprinkle of salt, if desired.
Cook the Chicken: In a large, oven-proof skillet, heat the peanut oil over medium high until very hot and shimmering. Right before searing, season the chicken all over with salt and pepper. Transfer to the skillet, skin-side down, and cook for 5-6 minutes without moving or fussing with the breasts too much until the skin is crispy and golden brown. Flip the chicken breasts and transfer the entire skillet to the oven for 10-12 minutes or until an instant-read thermometer registers 165ºF at the thickest part of the breast. Remove the chicken from the skillet, transfer to a plate, and tent the plate with foil to keep the chicken warm. Carefully drain off the almost all of excess oil (leave a teaspoon or so in the skillet) without wiping out the skillet.
Cook the Mushrooms: Heat the remaining 2 teaspoons of sesame oil over medium high and add the mushrooms. Cook, stirring regularly, for 10 minutes until golden brown and completely cooked through. (Note: If planning on serving this with a poached or soft-boiled egg, prepare them now as the mushrooms are cooking.) If the skillet seems dry, add a touch more oil. Add the sliced pepper and cook for 1 minute. Add the soy sauce, scraping up any browned bits stuck to the bottom of the skillet. Cook for an additional 2-3 minutes to allow the mushrooms to absorb the soy sauce. Transfer all the mushrooms and any leftover sauce in the skillet to the bowl with the sesame noodles.
Finish the Soba: Add the cilantro leaves to the bowl with the noodles and mushrooms and toss to combine. Taste and season with salt and pepper.
To Serve: Right before serving, slice the chicken slightly on an angle. Divide the soba noodles between bowls and arrange the sliced chicken on top. Serve with a poached egg and a sprinkle of sesame seeds on top. Enjoy!
Temprament: Damn good looking! If that tastes as good as it looks. Heaven.
Unstable_Maniac: This looks divine! Had to check that I wasn’t in r/foodporn , twice!
Lexjude: Poached eggs are so amazing. They are perfect little flavor bombs for a variety of recipes!!
extracirricularspank: Wow that looks really good! Going to try this one
