Ingredients
- MARINADE:
- 3 cloves garlic minced
- 1/2 cup rice vinegar
- 1/2 cup white vinegar
- 1 cup soy sauce
- 1 Tbs. hoisin sauce
- 2 Tbs. sesame oil
- 3 Tbs. cooking oil
- 1-1 1/3 cup brown sugar
- 1 Tbs. sesame seeds
- 1 Tbs. lime juice
- 3 Tbs. peanut butter
- 1 tsp. ginger powder
- 1 tsp. red pepper flakes
- 2 Tbs. sweet red chili sauce
- 4-5 boneless skinless chicken breasts
- NOODLES:
- 1 lb. thin spaghetti noodles
- 1/2 cup gren onions sliced
- 1/2 cup carrots sliced
- 1 red or orange bell peppers
- 1 cup red cabbage sliced thin (optional)
Instructions
- Combine in a bowl the ingredients for the marinade. If the peanut butter is too thick and won't whisk into the sauce well, microwave it for a few seconds until soft. Once marinade is smooth, take 1/2-3/4 c. of the marinade and place in a ziploc bag or in a bowl with the chicken. Put chicken in the fridge until ready to grill. Set the rest of the marinade aside until the noodles are cooked.
- Cook the noodles until tender and then drain and rinse. While noodles are cooking cut the vegetables very thinly (you don't want big chunks of vegetables, just thin slices). When the noodles are drained and cooked, place in a large bowl. Add the vegetables to the warm noodles (this will help soften the carrots). Pour the remaining dressing (not from the chicken, the extra) over the noodles. Let noodles sit until chicken is cooked.
- Grill the marinated chicken until cooked through. Serve the grilled chicken along side the sesame noodles. Garnish the sesame noodles with sesame seeds and sliced green onions.
Notes
HEALTHIER OPTION: Use whole wheat noodles instead of white noodles.
(Marinade & dressing for the chicken and noodles)
