Glazed Chicken and Szechuan Noodle Salad

Description
A family recipe for Glazed Chicken and Szechuan Noodle Salad,

Ingredients

• Serves 4
• 30 minutes
• 1 Tbls grated peeled fresh ginger
• 3 Tbls hoisin sauce
• 1 tsp olive oil
• 1 tsp soy sauce
• 8 skinless, boneless chicken thighs (about 1 1/2 lbs)
• Cooking spray
• 6 ounces uncooked udon noodles
• 1/4 cup bottled Szechuan sauce
• 1 Tbls creamy peanut butter
• 2 tsp soy sauce
• 2 tsp lime juice
• 1 cup matchstick-cut carrots
• 1/2 cup matchstick-cut green onion
• For the Sesame Broccoli:

Instructions

1. Preheat grill to medium-high heat.
2. Combine first 4 ingredients in a medium bowl; stir will.
3. Add chicken; toss to coat.
4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Remove from grill; cover.
6. Cook noodles according to package directions, omitting salt and fat.
7. Drain and rinse with cold water; drain will.
8. Comnine Szechuan sauce, peanut butter, soy sauce, and juice in a large bowl.
9. Stirring with a whisk.
10. Add noodles, carrots, and green onions; toss and serve immediately with chicken.
11. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan.
12. Bring water to a boil over high heat.
13. Add 1 (12 ounce) package broccoli florets to steamer.
14. Steam broccoli, covered, 4 minutes or until crisp-tender.
15. Place broccoli in a medium bowl.
16. Add 1 Tbls toasted sesame seeds, 1 Tbls dark sesame oil, 1/4 tsp salt, 1/4 tsp pepper to broccoli; toss well.