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Hands-on Time
24 Mins
Total Time
8 Hours 52 Mins
Yield
Serves 6
Photo: Oxmoor House

How to Make It

Step 1

To prepare marinade, combine first 9 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal bag; marinate in refrigerator overnight.

Step 2

Remove chicken from bag; discard marinade. Let stand at room temperature 30 minutes.

Step 3

While chicken stands, cook noodles according to package directions, omitting salt and fat. Drain.

Step 4

To prepare sauce, combine 1/4 cup rice vinegar and next 6 ingredients (through chile paste) in a small bowl.

Step 5

Preheat grill to medium-high heat.

Step 6

Place chicken on grill rack coated with cooking spray. Cook 6 minutes on each side or until done. Let stand 5 minutes. Cut chicken crosswise into slices.

Step 7

Place 3/4 cup noodles and slices from 1 chicken breast half in each of 6 bowls. Top each serving with 1/3 cup carrot, about 3 tablespoons cucumber, 2 teaspoons basil, and 1 teaspoon peanuts. Drizzle each serving with 1 1/2 teaspoons sauce, and serve with 1 lime wedge.

Step 8

Tips: To make carrot ribbons, use a vegetable peeler.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

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