Glazed Chicken and Szechuan Noodles with Sesame Broccoli

The Wheel of Meals landed on International

Yay!  The Wheel of Meals is back after a two-month hiatus while completing the March freezer meals (This makes Jeremy very happy).   Now I have some catching up to do with the Wheel.  Since we finally had a warm day, I decided to go for a recipe that included using the outdoor grill.  The glazed grilled chicken was moist and delicious.  The sesame broccoli was good too.  But those Szechuan noodles--ack!  My sensitive American palate couldn't handle the heat.  Jeremy didn't mind and ate his whole portion plus some, but I couldn't take more than two bites.  My tongue was on fire.   I plan to used the leftover glazed chicken and broccoli in a salad tomorrow.

Glazed Chicken and Szechuan Noodles with Sesame Broccoli
from Cooking Light Magazine July 2012
Serves 4;  480 calories

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
6 oz uncooked udon noodles (or whole wheat linguine)
1/4 cup Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions
12 ounces broccoli florets
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Combine first 4 ingredients in a medium bowl; stir well.  Add chicken and toss to coat.  Place chicken on preheated grill rack coated with cooking spray and cook over medium-high heat.  Grill 4 minutes on each side or until done.

Meanwhile, add 1 inch of water to a saucepan and set a vegetable steamer in the pan.  Add broccoli and steam, covered, for about 4 minutes or until crisp-tender.  Place broccoli in a medium bowl and toss with oil, salt, pepper, and sesame seeds.

Cook noodles according to package directions.  Drain.  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.