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
How to Make It
Preheat grill to medium-high heat.
Combine first 4 ingredients in a medium bowl; stir well. 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 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.
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I made this and have to say my family and I were disappointed with the chicken portion of the recipe. The noodle salad is good, albeit, spicy - good recipe to work with in changing ingredients. I'm not sure what to write about our disappointment with the chicken other than to say we did not like the flavor of the sauce - everyone was consistent in their comments. I cook a fair amount of asian-inspired recipes, so it's not like we're unfamiliar with asian flavors. This just wasn't one of us.
Love this recipe! You can do it with boneless breasts as well, but it will come out a little drier; you might want to double the sauce and serve the doubled amount on the side. You can also use bone-in breasts or thighs, but the cooking time will take longer, so rather than toss the chicken with the sauce, wait until the last 8-10 minutes of cooking before slathering the sauce on the meat so it doesn't burn. Udon, soba or wheat linguine are all good choices, and you can eat the salad hot or cold. You can usually find bottled Szechuan sauce near the soy sauce. My son is allergic to peanuts so I use homemade cashew butter instead. It's a favorite!
The chicken is delicious, though I didn't have fresh ginger and substituted dried ground. I also didn't have szechuan sauce, but used sweet garlic chili sauce and only half as much as called for. Plenty spicy. Also, I had some fresh asparagus, so I tossed that and the carrots into the pasta water with about three minutes left to cook, so they were nice and al dente. I will definitely make the chicken again, but not sure if family will love the noodles.
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