Hoisin Soy Chicken Thighs Over Sesame Soba Noodle Salad

This is one of those dishes when I just grabbed ingredients and created,  I didn't write down what I did and it turned out great. A lot of people are requesting the recipe, so I am going to give it my best shot to explain what I did, and give you a general idea on how to recreate it. The first thing I did was make a sauce for the chicken thighs, I used boneless and skinless. For the sauce I used equal amounts of hoisin, and soy sauce, then I added about a tablespoon each of sesame oil, Shaohsing (Asian cooking wine), rice vinegar, sambal (chili garlic paste), 1/4 cup of brown sugar, 1 teaspoon of cornstarch, 5 smashed garlic cloves, and about 10 slices of peeled ginger, and a little water, whisk good and at this point taste it for the right balance of hot, sour, salty and sweet, adjust if needed, set aside. Next I made a sauce for the Soba noodle salad with about 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 heaping tablespoon of peanut butter, 1 tablespoon of sesame oil, 1 tablespoon rice vinegar,  and 1 clove of chopped garlic, set aside. Now that my sauces were made I sliced up about 12 raw sugar snap peas length wise, grated 2 large carrots, and 3 green onions sliced, and added them to a large bowl. Next I boiled 2 bunches of soda noodles according to the package directions, make sure not to overcook them or they will fall apart, and be mushy. Drain them and toss with the chopped veggies, and sesame peanut butter sauce and let it sit while you cook the chicken. I cooked the chicken in a pressure cooked but I am sure you can do it in a skillet. I seasoned the chicken with salt and pepper and browned them on both sides in a tablespoon of vegetable oil, put them all back into the pot with the hoisin soy sauce mixture, covered the pressure cooker and let it come to full pressure over medium heat. I cooked it at full pressure for 5 minutes, removed it from the heat, and let it decompress naturally before I opened it. If you are doing it in the skillet, I would do it exactly the same way, and simmer them uncovered for 5 minutes, or until cooked through, and the sauce thickens. I put the noodle salad down on a pretty platter, put the chicken on top, I garnished with a little sauce from the pan, and sesame seeds.
*this looks time consuming but it only took me about an hour to prepare
**you can make the sauces way in advance, they would probably taste better
***better than takeout and healthier too