Fresh and spicy asian inspired dinner. Serve with steamed fresh broccoli for a complete meal. In the winter, you can still grill inside on the stove, or just use a pan to sear the chicken.
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 1 1/2 pounds)
6 ounces uncooked udon noodles (thick, fresh Japanese wheat 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
1. Preheat grill to medium-high heat.
2. Combine first 4 ingredients in a medium bowl; stir well. Add chicken; toss to coat.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from grill; cover.
4. 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.
Yield: 4 servings (417 calories, 11.3 g total fat, 2.1 g saturated fat, 35.5 g protein, 41.8 g cholesterol, 4 g fiber)