Peanut Chicken Soba Salad

Ingredients

• 1  bay leaf 
• 4  peppercorns black
• 1 cup carrots grated
• 1 teaspoon sriracha (such as Lee Kum Kee)
• 4 ounces soba noodles cooked uncooked
• 4 teaspoons chop roasted peanuts unsalted chopped
• 0.3 cup basil fresh chopped
• 0.5 cup green onions thinly sliced
• 1 teaspoon honey 
• 2 teaspoons low sodium soy sauce low-sodium
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.3 cup onion red minced
• 1 tablespoon rice vinegar 
• 0.5 teaspoon salt 
• 12 ounce skinless boneless chicken breast halves boneless skinless
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. 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.
2. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.
3. Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
4. Pour over chicken; let stand 5 minutes.
5. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
6. Sprinkle with peanuts.
7. Garnish with lime wedges, if desired.