Sticky Ginger Honey Chicken Skewers with Noodle Salad
Ingredients:
For the Chicken Skewers:
1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
1/4 cup (60ml) honey
2 tbsp soy sauce
2 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp vegetable oil
1 tbsp rice vinegar
1/2 tsp ground black pepper
Wooden or metal skewers
For the Noodle Salad:
7 oz (200g) rice noodles
1 cup (150g) shredded carrots
1 cup (150g) shredded red cabbage
1/2 cup (75g) sliced cucumber
1/4 cup (60ml) rice vinegar
2 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1/4 cup (15g) chopped fresh cilantro
2 tbsp sesame seeds (optional)
Directions:
Marinate the Chicken:
In a bowl, mix the honey, soy sauce, grated ginger, minced garlic, vegetable oil, rice vinegar, and black pepper. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes or overnight for best results.
Prepare the Skewers:
Thread the marinated chicken onto skewers. Preheat the grill or oven to medium-high heat.
Cook the Skewers:
Grill or bake the chicken skewers for 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Prepare the Noodle Salad:
Cook the rice noodles according to package instructions. Drain and rinse under cold water. In a large bowl, combine the cooked noodles, shredded carrots, shredded cabbage, and sliced cucumber.
Make the Dressing:
In a small bowl, whisk together the rice vinegar, soy sauce, honey, and sesame oil. Pour over the noodle mixture and toss to coat.
Serve:
Serve the chicken skewers over the noodle salad. Garnish with chopped cilantro and sesame seeds if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes�Kcal: 350 kcal per serving | Servings: 4 servings
