Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Serves 4 (serving size: 2 chicken thighs and 1 cup noodle salad)

Garnish noodles with cilantro, if you have it on hand.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.

Step 3

Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.

Step 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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Ratings & Reviews

WLBETH's Review

October 20, 2013
Used chicken breasts instead of thighs and the chicken was still moist and tender. Next time I would make extra glaze to add to the chicken before serving. Great easy dinner.

Barbara24's Review

September 06, 2013

IdaBear's Review

August 16, 2013

cottie85's Review

July 25, 2013

Chavelle's Review

June 13, 2013

LindaBurris17's Review

May 12, 2013

bodaciouscook's Review

May 08, 2013
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.

eedm426's Review

December 10, 2012
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!

McBrenda's Review

October 08, 2012
Super easy, fast, and a pretty presentation. Oh yeah, really yummy too!

RLoushin's Review

August 02, 2012
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.