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Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Marinated in a little honey, ginger, soy sauce, and peanut oil, Asian-inspired Chicken Kebabs with Cucumber Noodles are paired with cucumber noodles to create an easy weeknight dinner.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light March 2014

Gallery

Credit: Stephen Devries; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 kebab, 3/4 cup noodles, and 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions, omitting salt and fat; drain and rinse with cold water. Drain. Combine 2 tablespoons vinegar, sesame oil, 1 tablespoon honey, and sugar in a large bowl, stirring with a whisk. Add the noodles, onions, and cucumber; toss to combine.

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  • Combine remaining 1 tablespoon honey, 1 tablespoon soy sauce, ginger, and peanut oil in a medium bowl, stirring with a whisk. Add chicken to bowl; toss to coat. Thread chicken evenly onto 4 (10-inch) skewers.

  • Heat a grill pan over medium-high heat. Coat with cooking spray. Add kebabs to pan; cook 12 minutes or until done, turning to brown all sides.

  • Combine remaining 1 tablespoon vinegar, remaining 1 tablespoon soy sauce, peanut butter, 2 tablespoons water, and sambal oelek in a medium bowl, stirring with a whisk. Drizzle mixture over chicken. Garnish with cilantro. Serve with noodles.

Nutrition Facts

414 calories; fat 21.6g; saturated fat 3.9g; mono fat 9.3g; poly fat 6.8g; protein 32g; carbohydrates 26.1g; fiber 2g; cholesterol 73mg; iron 1.5mg; sodium 558mg; calcium 37mg.
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