Grilled Chicken over Peanut Noodles with Broccoli Rabe and Pickled Vegetables

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Grilled Chicken over Peanut Noodles with Broccoli Rabe and Pickled Vegetables
Serving Size:4|Prep Time:20minutes|Cook Time:25minutes
Grilled Chicken over Peanut Noodles with Broccoli Rabe and Pickled Vegetables

Ingredients

  • 6 garlic cloves peeled and ends removed
  • 1 bunch cilantro stems removed
  • 1 1/2 ounces ginger root peeled and chopped
  • 1 tablespoon peanut oil substitute canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon crushed chiles
  • 1/2 cup peanut butter
  • 1/2 cup low sodium soy sauce
  • 2 1/2 tablespoons honey
  • 3 tablespoons rice vinegar
  • 4 boneless chicken breasts or thighs
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon black pepper freshly ground
  • 1 tablespoon canola oil
  • 2 cups broccoli rabe ends trimmed
  • 12 ounces noodles angel hair or soba
  • 2 cups assorted pickled vegetables

Directions

Print Recipe
  1. Place the garlic, ¾-bunch cilantro, gingerroot, peanut oil, toasted sesame oil, crushed chiles, peanut butter, soy sauce, honey and rice vinegar in a food processor or blender. Blend until liquified.
  2. In a small bowl, whisk 1 tablespoon of the peanut sauce with 1 tablespoon water. Roll the chicken pieces in the sauce and season with salt and pepper. Cover and marinate for a few hours or overnight.
  3. Using a paper towel, lightly coat a grill or heavy pan with 1 tablespoon canola oil.
  4. Heat grill or pan over medium heat. Place the chicken on the hot surface and cook for 10 minutes. Turn and cook the other side for 10-12 minutes, or until the chicken reaches 163°F with a probe thermometer, until juices run clear.
  5. Place the broccoli rabe on the pan or grill around the chicken, reduce the heat to low and cover while you prepare the noodles.
  6. Cook the noodles in a large pot of boiling water. Drain pasta, reserving ¼ cup of the pasta water.
  7. Place remaining peanut sauce in a mixing bowl with 1 tablespoon of the cooking water. Add the noodles and toss to coat evenly. Add additional water to thin the sauce if needed.
  8. To assemble, divide the pasta between four plates and top each with a sliced chicken breast, broccoli rabe, ¼ cup pickled vegetables and a sprinkle of remaining fresh cilantro.

Chef's Narrative

Easy to make and great for leftovers, this fresh and varied dish is ready in forty-five minutes. Leftover peanut cilantro sauce can be used to liven up salads or a simple rice dish later in the week.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 380, Total Fat: 14g, Saturated: 2.5g, Trans Fat: 0g, Sodium: 530mg, Potassium: 793mg, Carbohydrate: 39g, Dietary Fiber: 4g, Protein: 26g
Allergens:
Soy, peanuts, wheat

Directions

Print Recipe
  1. Place the garlic, ¾-bunch cilantro, gingerroot, peanut oil, toasted sesame oil, crushed chiles, peanut butter, soy sauce, honey and rice vinegar in a food processor or blender. Blend until liquified.
  2. In a small bowl, whisk 1 tablespoon of the peanut sauce with 1 tablespoon water. Roll the chicken pieces in the sauce and season with salt and pepper. Cover and marinate for a few hours or overnight.
  3. Using a paper towel, lightly coat a grill or heavy pan with 1 tablespoon canola oil.
  4. Heat grill or pan over medium heat. Place the chicken on the hot surface and cook for 10 minutes. Turn and cook the other side for 10-12 minutes, or until the chicken reaches 163°F with a probe thermometer, until juices run clear.
  5. Place the broccoli rabe on the pan or grill around the chicken, reduce the heat to low and cover while you prepare the noodles.
  6. Cook the noodles in a large pot of boiling water. Drain pasta, reserving ¼ cup of the pasta water.
  7. Place remaining peanut sauce in a mixing bowl with 1 tablespoon of the cooking water. Add the noodles and toss to coat evenly. Add additional water to thin the sauce if needed.
  8. To assemble, divide the pasta between four plates and top each with a sliced chicken breast, broccoli rabe, ¼ cup pickled vegetables and a sprinkle of remaining fresh cilantro.

Chef's Narrative

Easy to make and great for leftovers, this fresh and varied dish is ready in forty-five minutes. Leftover peanut cilantro sauce can be used to liven up salads or a simple rice dish later in the week.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 380, Total Fat: 14g, Saturated: 2.5g, Trans Fat: 0g, Sodium: 530mg, Potassium: 793mg, Carbohydrate: 39g, Dietary Fiber: 4g, Protein: 26g
Allergens:
Soy, peanuts, wheat

Ingredients

  • 6 garlic cloves peeled and ends removed
  • 1 bunch cilantro stems removed
  • 1 1/2 ounces ginger root peeled and chopped
  • 1 tablespoon peanut oil substitute canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon crushed chiles
  • 1/2 cup peanut butter
  • 1/2 cup low sodium soy sauce
  • 2 1/2 tablespoons honey
  • 3 tablespoons rice vinegar
  • 4 boneless chicken breasts or thighs
  • 1/8 teaspoon coarse salt
  • 1/8 teaspoon black pepper freshly ground
  • 1 tablespoon canola oil
  • 2 cups broccoli rabe ends trimmed
  • 12 ounces noodles angel hair or soba
  • 2 cups assorted pickled vegetables
 

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