Last night's feast: Glazed Chicken and Szechuan Noodle Salad from Cooking Light Magazine.
This was a super tasty, zesty dinner with Asian notes. And...It was ready in 30 minutes with very little clean up! If you like your feasts a little spicy, this is the dish for you!
Glazed Chicken and Szechuan Noodle Salad
with Sesame Broccoli
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)
(I used half thigh and half breast cuz I like white meat better)
Szechuan Noodle Salad
6 ounces uncooked udon noodels (thick, fresh Japanese wheat noodles) or whole-wheat linguine
1/4 cup bottled Szechuan Sauce
1 Tablespoon reduced-fat creamy peanut butter (I used regular)
2 teaspoons lower-sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick carrots
1/2 cup thin sliced green onions
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 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.
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over high heat. Add 1 (12 oz) package broccoli florets to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Place broccoli in a medium bowl. Add 1 tablespoon toasted sesame seeds, 1 tablespoon dark sesame oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to broccoli; toss well.