Recipe: Chicken Skewers and Peanut Noodles with Spring Vegetables

CHICKEN SKEWERS
Servings: 5

5 bamboo skewers 10- or 12-inch
1 pound skinless boneless chicken breasts
1/4 cup reduced-sodium soy sauce
1/4 cup dry sherry
2 teaspoons toasted sesame oil
2 cloves garlic minced
1 teaspoon sugar
1/4 teaspoon gushed red pepper flakes optional (1/4-1/2)
4 green onions cut into 1-inch piece

Soak bamboo skewers for 20 minutes in enough cold water to cover.

Cut chicken pieces lengthwise into 1/2-inch-thick strips. Place chicken in a sealable plastic bag set in a bowl.

Combine soy sauce, sherry, oil, garlic, sugar, and, if desired, pepper flakes; mix well. Add to bag. Seal bag, turning to coat chicken. Let stand for 20 minutes at room temperature or refrigerate up to 4 hours.

Prepare charcoal grill or preheat gas grill for medium heat. Drain chicken, discarding marinade. Alternately thread green onions and chicken strips accordion style onto drained soaked skewers.

Grill over medium heat for 4 to 5 minutes per side or till chicken is no longer pink in center.

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PEANUT NOODLES WITH SPRING VEGETABLES

spaghetti, linguine, or other thin noodles
3 Tbsp. peanut butter in a saucepan
1 cup water
2 Tbsp. tamari sauce
2 Tbsp. rice vinegar
1 stem chopped green garlic
dash red pepper flakes
1 Tbsp. fresh minced ginger OR 1 tsp. powdered ginger
2 cups peeled broccoli stems and broccoli florets
3 to 4 stems asparagus, chopped
3 carrots, grated or julienned

Boil a pot of water and cook spaghetti, linguine, or other thin noodles until just tender, then rinse.

Meanwhile, mix peanut butter in a saucepan with water, tamari sauce, and rice vinegar until dissolved over low heat.

Add green garlic, red pepper flakes, and ginger. Bring to a simmer, then correct seasonings and remove from heat.

Steam broccoli stems and broccoli florets and chopped asparagus until just tender, then rinse.

Toss the pasta, broccoli, and peanut sauce in a bowl with carrots.

You can use the any extra peanut sauce as a dressing for a wilted spinach salad. Wilt the spinach placing it in a colander and pouring a pot of boiling water over it.