Chilled Udon With Sweet And Spicy Chicken Recipes

CHILLED UDON WITH SWEET-AND-SPICY CHICKEN AND SPINACH

Chilled Udon with Sweet-and-Spicy Chicken and Spinach image

Categories Chicken Poultry Freeze/Chill High Fiber Spinach Noodle Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 to 3 tablespoons finely grated fresh ginger
1 1/2 lb boneless skinless chicken breast halves
1/3 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1 teaspoon Asian chile paste with garlic
2 teaspoons Asian sesame oil
12 oz dried or 16 oz fresh udon noodles
6 cups baby spinach, coarse stems discarded
Garnish: julienne scallions and toasted sesame seeds

Steps:

Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and trans-fer to a bowl of ice and cold water. When cold, drain well in a colander.
Toss noodles and spinach with reserved soy mixture in a large bowl.
Serve noodles and spinach topped with chicken.

SWEET AND SPICY GRILLED CHICKEN

Sweet and Spicy Grilled Chicken image

This simple recipe has become my family's favorite way to eat chicken. The blend of sweet and spicy is perfect. -Melissa Ball, Pearisburg, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

Nutrition Facts :

SWEET CHILLI CHICKEN WITH UDON NOODLES

Sweet Chilli Chicken With Udon Noodles image

This recipe is a modified version of a recipe card that came from a supermarket. Its got a nice light feel with a punchy flavour. I highly recommend using thighs over the breast. Ive tried both and the flavour is much much nicer with the thigh. Modify the amount of chillis to your own tastes.

Provided by Rochefort

Categories Chicken Thigh & Leg

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

400 g udon noodles
1 tablespoon oil
500 g chicken thigh fillets, diced
1 green capsicum, diced
2 chilies, sliced
425 g baby corn
400 ml coconut cream
4 tablespoons sweet chili sauce
1 lime, juiced
fresh coriander

Steps:

Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
Add capsicum and fresh chillis and stir-fry for another 2 minutes.
Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
Stir in noodles and coriander. Simmer gently until heated through.

Nutrition Facts : Calories 1162.2, Fat 42.5, SaturatedFat 28.4, Cholesterol 138.3, Sodium 3000.2, Carbohydrate 143.4, Fiber 14.6, Sugar 17.8, Protein 56.5

SPICY CORIANDER CHICKEN WITH UDON NOODLES

Spicy Coriander Chicken With Udon Noodles image

Sourced from the Donna Hay magazine collection. Quick dinner to make and I enjoyed it even though coriander is not one of my favourite herbs. We did however mix up the 'sauce' about three days earlier and left in the fridge, maybe that toned down the flavour?

Provided by The Normans

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups coriander
2 long red chilies
70 g unsalted peanuts
125 ml lime juice
2 tablespoons vegetable oil
2 tablespoons mirin
1 tablespoon caster sugar
600 g chicken breasts, cut into strips
880 g udon noodles, blanched
200 g green beans, thinly sliced and blanched

Steps:

Mix, coriander, chili, peanuts, lime juice, oil, mirin and sugar in food processor and blend until roughly chopped.
Place half this mixture in a bowl with the chicken and toss to coat.
Heat a large fry pan over medium heat and cook chicken until cooked through.
Place noodles, beans and remaining mix into a bowl and combine.
Top with chicken and serve.

Nutrition Facts : Calories 1259.8, Fat 32.6, SaturatedFat 6.8, Cholesterol 96, Sodium 4201.7, Carbohydrate 179.1, Fiber 12.6, Sugar 6.7, Protein 60.7

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