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| Servings |
Ingredients
For the Chicken Skewers:
- 1/4 cup chili paste
- 1/4 cup Sriracha sauce
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup soy or fish sauce
- 1 heaping teaspoon ground ginger
- 1 1/2 pounds skinless, boneless chicken thighs
- 2 tablespoons oil
- 6 inch skewers soaked in water for 20 minutes
For the Udon Noodle Salad:
- 1 8 ounce package Udon noodles
- 1/2 cup snow or snap peas
- 1/2 cup red bell pepper, slivered
- 1/4 cup green onion, sliced fine
- Asian or Italian vinaigrette of your choice
- salt and pepper to taste
Ingredients For the Chicken Skewers:
For the Udon Noodle Salad:
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Instructions
- Clean and pat chicken dry. Cut into 1 ½ -2 inch cubes. In a bowl, combine the chili paste, sriracha, rice vinegar, brown sugar, soy or fish sauce and ground ginger. Whisk until well combines. In a casserole dish or pie pan, pour half of the mixture over the chicken and stir to coat well. Marinate the chicken in the mixture for about 10 minutes. Meanwhile, place the remaining mixture into a small saucepan and cook over medium heat to thicken, about 10 minutes. Place 4-5 pieces of chicken on soaked skewers until all of the chicken is used up. Add oil to a grill pan or skillet and heat pan. When hot, place skewers in pan. Cook for a few minutes on medium high. Turn over and brush with thickened chili sauce. Continue to baste both sides of skewers until chicken is done. While chicken is grilling, cook Udon noodles according to package instructions. When done, drain noodles and let cool. In a bowl, add Udon noodles, snap peas, red bell pepper, green onion and vinaigrette. Toss to combine. Serve with chicken skewers.
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