I make these all the time from Cooking Light magazine!  My husband loves them!    The tasty glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.

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Food Mood

Glazed Chicken and Szechuan Noodle Salad

Ingredients
∙ Serves 4
Meat
  • 8 Chicken thighs (about 1 1/2 pounds), skinless boneless
Produce
  • 1 tbsp Ginger, fresh
  • 1 cup Matchstick-cut carrots
  • 1/2 cup Matchstick-cut green onions
Condiments
  • 3 tbsp Hoisin sauce
  • 2 tsp Lime juice, fresh
  • 3 tsp Lower sodium soy sauce
  • 1 tbsp Peanut butter, reduced-fat creamy
  • 1/4 cup Szechuan sauce, bottled
Pasta & Grains
  • 6 oz Udon noodles, thick
Oils & Vinegars
  • 1 Cooking spray
  • 1 tsp Olive oil
Glazed Chicken and Szechuan Noodle Salad

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