Skip to main content
Menu
707.293.9576
Cart

Chinese Noodles With Grilled Chicken Breasts

Chinese Noodles With Grilled Chicken Breasts

Inman Family Wines Pinot Gris pairs well with this comforting recipe.

For Peanut Sauce:
1/2 c. vegetable oil
1/4 c. tahini, stirred
1/4 c. soy sauce
2 Tb. dry sherry
2 Tb. rice vinegar
1/2 tsp. sesame oil
1/3 c. honey
1 Tb. garlic, coarsely chopped
1 Tb. ginger, coarsely chopped
1/2 c. peanut butter, crunchy/ regular (not old fashioned)
3/4 tsp. dried red pepper flakes, or to taste
1/4 c. water

For Chicken:
1 recipe chili marinade and basting sauce
2 chicken breast halves, boneless, skinless (4 oz. in total), tenderloins removed and reserved for another use

For Noodles and Vegetables:
6 Asian fresh egg or water noodles, refrigerated
2 vegetable oil
1/4 tsp. sesame oil
1/4 hot house cucumber, unpeeled and julienned
Cilantro sprigs and green onions

To Make Peanut Sauce:
In order given, add all ingredients to blender and process until thoroughly combined. Makes 2 1/2 cups of sauce.

To Marinate Chicken:
Make chili marinade. Add chicken and marinate for 1 hour at room temperature, stirring once.

To Prepare Noodles & Vegetables:
Bring a pot of salted water to a boil. Add noodles and cook al dente, 3 minutes for fresh, 5 minutes for dried. Drain and run under cold water. Transfer to a bowl. Add vegetable oil and sesame oil; toss to coat. When cool, stir in cucumbers and carrots. Before serving, toss with as much peanut sauce as desired. Serve at room temperature.

To Grill Chicken:
Oil grill grate and prepare coals or preheat gas grill. Grill over medium heat, smooth-side down, until bottom has deep brown grill marks, 5 to 8 minutes. Turn and continue until cooked through, 5 to 8 more minutes. Chicken is done when thickest part is opaque. Let rest 5 minutes; slice thinly on the diagonal.

To plate:
Mound pasta onto the center of 4 small plates. Top with slices of chicken. Drizzle with sauce. Top with green onion curls and a sprig of cilantro. To create green onion curls, trim bottoms of onions, cut 2 inches off tops and remove outer layers. Using a sharp knife, cut stalks into thirds. Diagonally cut each into thin julienne slivers. Put them into a small bowl and cover with water. Refrigerate until they curl, at least 30 minutes. They can be stored in the refrigerator in water overnight, but I like to use them at room temperature when I garnish hot food

Serves 4-6