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Thai Chicken Skewers with Cucumber Noodles and Carrot Salad

Thai Chicken Skewers with Cucumber Noodles and Carrot Salad

Even though the calendar says mid-September, it is still feeling like summer here in Chicago. I have to admit, I don’t mind one bit! This recipe is a summer favorite of ours and it basically tastes like summer on a plate. It’s a meal that you can throw together quickly, but it tastes like you really spent some time on it. I came across this recipe in an old Cooking Light magazine over 5 years ago and we still make it regularly. I’m sure once you’ve tried this one, you will also find it showing up in your summer repertoire of recipes.

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Thai Chicken Skewers with Cucumber Noodles and Carrot Salad

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This meal is so easy to make and it is perfect for those hot days when you don’t want to be slaving over a hot stove or oven.  Just throw the salads together and then grill up the skewers and you have yourself a healthy, refreshing summer meal.

  • Author: Dawn
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Summer Meals
  • Method: Easy
  • Cuisine: Thai

Ingredients

Scale

For the chicken skewers –

  • 1 pound boneless, skinless chicken breast, cut into 1 1/2 inch pieces
  • 1 TBL honey
  • 1 TBL lower sodium soy sauce
  • 1 TBL minced ginger (I use the stuff that comes in a jar)
  • 1 TBL peanut oil

For the Cucumber Noodles –

  • 7 ounces uncooked Soba noodles
  • 2 TBL rice vinegar
  • 2 TBL dark sesame oil
  • 1 TBL honey
  • 1/4 tsp sugar
  • 1/4 cup thinly sliced green onions
  • 1 medium cucumber ( I like to use an english cucumber), thinly sliced

For the Sesame Carrot Salad –

  • 3 cups shredded carrots
  • 1 1/2 TBL toasted sesame seeds
  • 1 1/2 TBL rice vinegar
  • 1 TBL dark sesame oil
  • 12 tsp lower sodium soy sauce
  • 1/2 tsp fresh ground black pepper

For the peanut dipping sauce –

  • 1/4 cup all natural creamy peanut butter
  • 1 TBL rice vinegar
  • 1 TBL lower sodium soy sauce
  • 2 tsp sambal oelek (thai chili paste) 
  • 2 TBL water to thin it out

Instructions

Cook noodles according to package directions, omitting any added salt or fat; drain and rinse with cold water.  Combine 2 TBL vinegar, sesame oil, 1 TBL honey and the sugar in a large bowl and stir with a whisk.  Add the noodles, cucumber and green onions and toss to combine.  Store in refrigerator until ready for dinner.

For the carrot salad, combine all of the ingredients in a medium bowl and toss to coat.  Store in refrigerator until ready.

Combine the honey, soy sauce, ginger and peanut oil in a small bowl, stirring with a whisk.  Add the chicken and toss to coat.  I like to marinate my chicken for an hour or more, but it is not necessary.  Evenly thread chicken on 4 skewers.  You can do these on an oil covered grill pan on medium high heat for about 10-12 minutes, or until all sides are browned a bit, turning them often.  Or you can throw them on your grill, at 400-450 degrees, cooking about 2 minutes each side for smaller pieces for a total of 8-10 minutes.  Make sure your grill is also well oiled.

As for the peanut sauce, I have changed this a bit over the years because I tend to like things a bit on the spicy side and I always make more of it for leftovers.  It tastes great on the noodles and carrots the next day!  Combine the peanut butter, vinegar, soy sauce, sambal oelek and water in a small bowl.  Stir with a whisk adding more water if necessary to reach your desired consistency.  Serve this on the side or drizzled on top of the chicken skewers before serving.

Notes

As I said, I have adjusted the peanut sauce to our liking over the years, but this is a very good place for you to start and then you can change and add to it after you’ve figured it all out.  It seems like a lot of ingredients, but it really isn’t.  I like to make the salads early in the day so the flavors can meld together.  I also like to let the chicken marinate for a bit, but it’s not necessary if you don’t have the time.  Leftovers are awesome the next day!

Nutrition

  • Serving Size: 1 skewer, 3/4 cup noodles, 2 1/2 TBL sauce
  • Calories: 414
  • Sodium: 558mg
  • Fat: 21.6
  • Saturated Fat: 3.9g
  • Carbohydrates: 26.1
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 73mg

Dawn

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