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Glazed Chicken and Szechuan Noodle Salad

Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Yield Serves 4 (serving size: 2 chicken thighs and 1 cup noodle salad)
Garnish noodles with cilantro, if you have it on hand.

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

Nutrition 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

How to Make It

  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.