A summertime riff on satay chicken, this cold soba noodle salad is fresh and light while being full of addictive, peanutty flavour. You could even poach the chicken ahead and keep in the fridge until ready to serve.
Bring a large saucepan of water to the boil. Shred bok choy. Finely chop chilli (remove seeds, if desired).
Once the saucepan of water is boiling, add chicken, return to a rapid simmer, then reduce heat to medium-low. Gently cook for 15 minutes or until chicken is cooked through. Remove chicken and set aside to cool slightly. Return water to the boil.
Crush garlic, finely grate ginger and juice lime. Place in a bowl with peanut butter, soy sauce, sugar and 30ml (1½ tablespoons) warm water and mix to combine.
Once the water has returned to the boil add soba noodles and cook for 3 minutes. Add bok choy and cook for a further 1 minute or until just tender. Place a colander in the sink and drain noodles and bok choy. Rinse under cold water, drain and toss with sesame oil.
Using two forks or clean hands, shred chicken and place in a bowl with ½ the peanut dressing. Toss to coat chicken.
Divide noodles and bok choy between bowls and top with chicken. Drizzle over remaining dressing and sprinkle with chilli to serve.