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. 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 or 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.
Posted on: Wed, 16 Oct 2013 07:00:08 +0000
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