Sweet and crunchy chicken on a bed of tangy Asian inspired noodles that will impress the family and keep them coming back for more.
|1/2 lb||Rice noodles or spaghettini|
|1/4 cup||Sesame oil|
|1/4 cup||Soy sauce|
|3 tbsp||Rice vinegar|
|1/2 tsp||Ground ginger|
|1||Clove garlic, minced|
|1 tsp||Sriracha (optional)|
|2||Maple Leaf Prime Naturally® Portions Honey Garlic Boneless Skinless Chicken Breasts|
|3||Green onions, thinly sliced on the bias|
|1||Red pepper, thinly sliced|
|1||Small carrot, grated|
COOK pasta in a large pot of salted water according to the package directions. Drain and set aside.
WHISK together the next seven ingredients and pour over the cooked noodles. Toss to coat. Refrigerate until ready to use.
PREHEAT BBQ to medium-high. Lightly grease your grill. Grill chicken for 1-2 minutes per side. Reduce heat to medium and continue to cook, turning occasionally for 12-14 minutes or until lightly char-grilled and the internal temperature reaches 165°F (74°C).
TOSS green onions, peppers and carrot into the noodle salad. Serve the salad topped with grilled honey garlic chicken.
Break pasta before cooking so it is easier to eat.
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