Grilled Chicken with Sesame Noodles
Some random notes:
If you like asian-inspired food, I encourage you to give this a try. Talk about easy. I didn’t grill the chicken until done on the grill but ended up starting it on the grill and finishing it in the oven. This turned out to be a good option — I didn’t intend to do it this way, but after setting the entire grill on fire what other choice did I have? If you are cooking this for children, I recommend using a little less ginger or maybe reducing the hot sauce. I couldn’t believe that my boys, for the most part, liked this dinner. Just try to ignore your children as they talk about eating their worms (spaghetti) and it will be fine.
3 cloves garlic , minced
2 tablespoons minced fresh ginger
1/2 cup soy sauce
3 tablespoons rice vinegar
2 teaspoons hot sauce
3 tablespoons light brown sugar
2 tablespoons toasted sesame oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 cup peanut butter
1 pound spaghetti
6 scallions , sliced thin
1. Bring 4 quarts water to boil over high heat. Meanwhile, whisk garlic, ginger, soy sauce, vinegar, hot sauce, brown sugar, and oil in small bowl. Toss chicken with 3 tablespoons garlic mixture in bowl. Puree remaining garlic mixture and peanut butter in blender until smooth.
2. Add noodles to boiling water and cook until al dente. Drain well, rinse under cold running water until cool, and drain again. Toss noodles, peanut sauce, and scallions in large bowl. Adjust seasonings.
3. Grill chicken breasts over high heat until cooked through, 2 to 3 minutes per side. Slice chicken and serve with noodles.
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