Glazed Chicken and Szechuan Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Garnish noodles with cilantro, if you have it on hand. Ingredients:
1 tablespoon grated peeled fresh ginger |
3 tablespoons hoisin sauce |
1 teaspoon olive oil |
1 teaspoon lower-sodium soy sauce |
8 skinless, boneless chicken thighs (about 1 1/2 pounds) |
cooking spray |
6 ounces uncooked udon noodles (thick, fresh japanese wheat noodles) or whole-wheat linguine |
1/4 cup bottled szechuan sauce |
1 tablespoon reduced-fat creamy peanut butter |
2 teaspoons lower-sodium soy sauce |
2 teaspoons fresh lime juice |
1 cup matchstick-cut carrots |
1/2 cup matchstick-cut green onions |
Directions:
1. Preheat grill to medium-high heat.
2. Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.
4. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. Combine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl, stirring with a whisk. Add noodles, carrots, and green onions; toss and serve immediately with chicken.
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