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© Meredith Corporation. All rights reserved. Used with permission.
For marinade, in a small bowl whisk together orange juice, rice vinegar, miso paste, 1 tablespoon of the toasted sesame oil, and the crushed red pepper. For dressing, transfer half of the marinade to another small bowl; cover and refrigerate until ready to serve. Pour the remaining marinade into a large resealable plastic bag set in a medium bowl. Add chicken breast halves to the bag. Seal bag; turn to coat chicken. Marinate in the refrigerator at least 4 hours or up to 6 hours, turning bag occasionally.
Meanwhile, thread sweet pepper pieces, mushrooms, and onion wedges alternately onto eight 12-inch metal skewers, leaving 1/4 inch between pieces. Lightly coat vegetables with cooking spray. Drain chicken, discarding marinade.
Place vegetable skewers and chicken pieces on the unheated rack of a broiler pan (broil in batches if pan is not large enough). Broil 5 to 6 inches from the heat until done. Allow 8 to 10 minutes for vegetable skewers or just until vegetables are tender, turning occasionally. Allow 12 to 15 minutes for chicken or until chicken is no longer pink (165°F), turning once halfway through broiling time. Remove food from broiler as it is done and keep warm.
Meanwhile, cook soba noodles according to package directions. Drain; return to the hot pan. Add green onion tops, peanuts, orange peel, and the remaining 1 tablespoon toasted sesame oil to hot noodles. Toss to combine.
To serve, divide spinach among four serving plates, arranging it on one half of each plate. Top spinach with vegetable skewers. Add noodle mixture and broiled chicken to the plates. Stir the reserved dressing; drizzle over vegetable skewers and spinach.