Glazed Chicken and Szechuan Noodle Salad

Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lowe

Glazed Chicken and Szechuan Noodle Salad


  • 1 tablespoon
     grated peeled fresh ginger
  • 3 tablespoons hoisin sauce
  • 1 teaspoon olive oil 
  • 1 teaspoon lower-sodium soy sauce 
  • 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. 1. Preheat grill to medium-high heat.
    2. 2. Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.
    3. 3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.
    4. 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.
    5. Mary Drennen,  
    6. JULY 2012
    7. SOURCE: MyRecipes