Glazed Chicken and Pad Thai Noodle Salad

Glazed Chicken and Pad Thai Noodle Salad

Serves:  4
Source: Adapted from Cooking Light Magazine, July 2012, page 62

1 tablespoon fresh grated ginger

3 tablespoons hoisin sauce

1 tsp olive oil
1 tsp low sodium soy sauce
2 boneless chicken breasts
6 oz pad Thai egg noodles
1 tablespoon organic peanut butter, chucky
¼ cup bottled Szechuan sauce (See recipe below if you don’t want to buy a bottle)
2 tsp fresh lime juice
2 tsp low sodium soy sauce
1 cup matchstick-cut carrots
½ cup matchstick-cut green onions
 
Preheat grill to medium-high heat. 
Combine first four ingredients in a bowl and mix well.  Add chicken to bowl and coat well.  Place chicken on grill rack with cooking spray.  Grill each side for 4 minutes or until done.  Remove from grill and cover until ready to serve. 
 

Cook noodles according to package directions.  Drain and rinse with cold water.  Mix together Szechuan sauce, peanut butter, soy sauce, and lime juice with a whisk.  Add noodles, carrots, and green onions.  Toss and serve immediately with chicken. 

Homemade Szechuan Sauce

Serves:  4
Source:  FoodNetwork.com

2 tablespoons dry sherry

1 ½ tablespoon minced, peeled ginger
2 garlic cloves, minced
½ tsp dry crushed red pepper
½ cup canned low sodium chicken broth
2 tsp cornstarch
1 ½ tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 tsp sugar
 
Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce, and sugar in a pan and warm to near boiling. 
Combine broth and cornstarch in a small bowl and stir until cornstarch has dissolved.
Stir the cornstarch mixture into the first mixture and continue stirring until thickened. 

- Miss J