Peanut Chicken Soba Salad - cooking recipe

Ingredients

2 cups water
2 boneless skinless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons peanut oil
2 teaspoons low sodium soy sauce
1 teaspoon honey
1 teaspoon chili-garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked soba noodles (about 4 oz. uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onion
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped dry-roasted unsalted peanuts
lime wedge (optional)

Preparation

Combine first 4 ingredients in a medium saucepan; bring to a boil.
Cover, remove from heat, and let stand 15 minutes or until chicken is done.
Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.
Shred chicken, place in a large bowl.
Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
Pour over chicken, let stand 5 minutes.
Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
Sprinkle with peanuts and garnish with lime slices if desired.