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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.


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



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


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.


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!


  • 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


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