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.
Cooking Light MARCH 2014
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.
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