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
- Preheat grill to medium-high heat.
- Combine first 4 ingredients in a medium bowl; stir will.
- Add chicken; toss to coat.
- Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
- Remove from grill; cover.
- Cook noodles according to package directions, omitting salt and fat.
- Drain and rinse with cold water; drain will.
- Comnine 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.
- Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan.
- Bring water to a boil over high heat.
- Add 1 (12 ounce) package broccoli florets to steamer.
- Steam broccoli, covered, 4 minutes or until crisp-tender.
- Place broccoli in a medium bowl.
- Add 1 Tbls toasted sesame seeds, 1 Tbls dark sesame oil, 1/4 tsp salt, 1/4 tsp pepper to broccoli; toss well.