GINNA PARSONS: Asian meal put together in a flash

By Ginna Parsons/NEMS Daily Journal

After realizing I was once again in a food rut, I pulled out some cooking magazines and found three new recipes to try last week. All were delicious, but this chicken recipe with spicy noodles deserves special attention.
I had everything in my house to make this but the Szechuan sauce, which I found on the ethnic aisle at the grocery store. A word of warning: This stuff is spicy. You might want to use a bit less, as I did.
Also, I used the whole-wheat linguine because I couldn’t find the udon noodles, and the pasta worked just fine.
This meal came together very quickly. My husband grilled the chicken while I put the noodles together and the broccoli steamed in the microwave. Start to finish, the whole thing took a little more than half an hour.
This was as tasty and as pretty as any Asian meal I’ve ever been served in a restaurant. And the leftovers were amazing.

Glazed Chicken
and Szechuan Noodles
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 (about 11⁄2 pounds)
6 ounces uncooked udon noodles or whole-wheat linguine
1⁄4 cup bottled Szechuan sauce
1 tablespoon reduced-fat creamy peanut butter
2 teaspoons lower-sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1⁄2 cup matchstick-cut green onions
Combine ginger, hoisin, olive oil and soy sauce in a medium bowl; stir well. Add chicken and toss to coat.
Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.
Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. 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 with chicken.

Sesame Broccoli
1 (12-ounce) bag steamable broccoli florets
1 tablespoon toasted sesame seeds
1 tablespoon dark sesame oil
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Steam broccoli in bag according to package directions. Place broccoli in a serving bowl. Add toasted sesame seeds, dark sesame oil, kosher salt, and freshly ground black pepper to broccoli; toss well.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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