Glazed Chicken and Szechuan Noodle Salad

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

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Nutritional Information

Amount per serving
  • Calories: 417
  • Fat: 11.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 35.5g
  • Carbohydrate: 41.8g
  • Fiber: 4g
  • Cholesterol: 115mg
  • Iron: 4mg
  • Sodium: 556mg
  • Calcium: 46mg

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. 1. Preheat grill to medium-high heat.
  2. 2. Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.
  3. 3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.
  4. 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.
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