Chicken Kebabs with Cucumber Noodles

Chicken Kebabs with Cucumber Noodles Recipe
Photo: Stephen Devries; Styling: Cindy Barr

 

Marinated in a little honey, ginger, soy sauce, and peanut oil, Asian-inspired Chicken Kebabs with Cucumber Noodles are paired with cucumber noodles to create an easy weeknight dinner.

Yield:

Serves 4 (serving size: 1 kebab, 3/4 cup noodles, and 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 414
Fat 21.6 g
Satfat 3.9 g
Monofat 9.3 g
Polyfat 6.8 g
Protein 32 g
Carbohydrate 26.1 g
Fiber 2 g
Cholesterol 73 mg
Iron 1.5 mg
Sodium 558 mg
Calcium 37 mg

Ingredients

7 ounces uncooked soba noodles
3 tablespoons rice vinegar, divided
2 tablespoons dark sesame oil
2 tablespoons honey, divided
1/4 teaspoon sugar
1/4 cup thinly sliced green onions
1 medium cucumber, seeded and thinly sliced
2 tablespoons lower-sodium soy sauce, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon peanut oil
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Cooking spray
1/4 cup creamy peanut butter
2 tablespoons water
2 teaspoons sambal oelek (ground fresh chile paste) or chile garlic paste
Chopped fresh cilantro

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain and rinse with cold water. Drain. Combine 2 tablespoons vinegar, sesame oil, 1 tablespoon honey, and sugar in a large bowl, stirring with a whisk. Add the noodles, onions, and cucumber; toss to combine.

2. Combine remaining 1 tablespoon honey, 1 tablespoon soy sauce, ginger, and peanut oil in a medium bowl, stirring with a whisk. Add chicken to bowl; toss to coat. Thread chicken evenly onto 4 (10-inch) skewers.

3. Heat a grill pan over medium-high heat. Coat with cooking spray. Add kebabs to pan; cook 12 minutes or until done, turning to brown all sides.

4. Combine remaining 1 tablespoon vinegar, remaining 1 tablespoon soy sauce, peanut butter, 2 tablespoons water, and sambal oelek in a medium bowl, stirring with a whisk. Drizzle mixture over chicken. Garnish with cilantro. Serve with noodles.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

March 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note