If you love Asian food and grilled chicken thighs, you will savor this fabulous combination. It's ready to enjoy in half an hour!
cup teriyaki marinade and sauce
tablespoons vegetable oil
tablespoon chopped gingerroot
tablespoon fish sauce
tablespoon lime juice
teaspoons Thai red curry paste
boneless skinless chicken thighs
package (6 to 8 oz) thick rice stick noodles
cup chopped dry-roasted peanuts
cup chopped fresh cilantro
In medium bowl, mix teriyaki marinade, oil, gingerroot, fish sauce, lime juice and curry paste. Reserve 1/4 cup marinade for noodles; set aside.
Pour remaining marinade into large resealable food-storage plastic bag; add chicken. Seal bag; refrigerate 10 minutes or up to 2 hours.
Heat gas or charcoal grill. Cook noodles as directed on package; cover to keep warm. Remove chicken from marinade; discard marinade. Place chicken on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Toss cooked noodles with reserved 1/4 cup marinade; place on serving platter or divide evenly among 4 plates. Arrange grilled chicken over noodles. Sprinkle with peanuts and cilantro.
If you have time to marinate the chicken for 2 hours, it will add more flavor. Then wait to heat the grill until the start of step 3.
Instead of rice stick noodles, serve chicken over hot cooked rice or linguine.
If Thai red curry sauce is not available, substitute 1/2 teaspoon crushed red pepper flakes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.