Glazed Chicken and Szechuan Noodle Salad

Glazed Chicken and Szechuan Noodle Salad Recipe
Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Garnish noodles with cilantro, if you have it on hand.

Yield:

Serves 4 (serving size: 2 chicken thighs and 1 cup noodle salad)

Recipe from

Cooking Light

Nutritional Information

Calories 417
Fat 11.3 g
Satfat 2.1 g
Monofat 6.1 g
Polyfat 1.8 g
Protein 35.5 g
Carbohydrate 41.8 g
Fiber 4 g
Cholesterol 115 mg
Iron 4 mg
Sodium 556 mg
Calcium 46 mg

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

Preparation

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.

Mary Drennen,

Cooking Light

July 2012
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