INGREDIENTS

1. 2cupswater
2. 2boneless skinless chicken breast halves
3. 4black peppercorns
4. 1bay leaf
5. 1tablespoonrice vinegar
6. 2tablespoonspeanut oil
7. 2teaspoonslow sodium soy sauce
8. 1teaspoonhoney
9. 1teaspoonchili-garlic sauce(such as Lee Kum Kee)
10. 1/2teaspoonsalt
11. 2cups cookedsoba noodles(about 4 oz. uncooked)
12. 1cup gratedcarrots
13. 1/2cup thinly slicedgreen onions
14. 1/4cup mincedred onions
15. 1/4cup choppedfresh basil
16. 4teaspoons choppeddry-roasted unsalted peanuts
17. lime wedges (optional)

DIRECTIONS

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