If my kid had to choose one thing to use as a dipping sauce…because, well, meat can’t be eaten in our house unless dipped in something, she’d choose barbecue. Her sauce of choice is Sweet Baby Ray’s Sweet & Tangy. She’ll put it on everything, but particularly her least favorite meat of all time: chicken.
Isn’t chicken supposed to be every kid’s favorite meat? I mean, it’s generally tender, virtually devoid of any offensive flavor (or, flavor of any sort unless dredged in Sweet Baby Ray’s)? Well, not my kid, I guess, resulting in this recipe being a sort of double whammy – she detests chicken and the sauce is NOT Sweet Baby Ray’s. The sauce is better, in my opinion, but I don’t have the culinary sensitivities of an eight year old.
I love hoisin sauce. I love Asian-inspired dishes. I won’t go so far as to say I love chicken because handling raw chicken is enough to make me contemplate full-time vegetarianism. But once it’s cooked, I’m OK with it. Fortunately or unfortunately, chicken is flavorless unless you do something good to it. In this case, the sauce. The hoisin adds sweetness and the chili-garlic the heat. I love the savory warmth of dark sesame oil, too. But the really interesting flavor comes from the Chinese 5-spice blend.
You can make your own at home; it’s a combination of star anise, cloves, cinnamon, fennel seeds, and Szechuan peppercorns, but 5-spice blend is readily available in the spice aisle at your local grocery store. The spice adds a deeper warmth to an already savory combination of flavors. Overall, this Asian-inspired barbecue sauce was quite good. Don’t worry, Sweet Baby Ray’s. A certain eight year old will make sure my pantry remains well stocked with your products. Nice change of pace, though. Enjoy!
Hoisin-Grilled Chicken w/Soba Noodles (recipe adapted from Cooking Light, July 2013)
- 2 tablespoons hoisin sauce
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon five-spice powder
- 3 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 6 ounces uncooked soba noodles (or pasta of your choice)
- 1 1/2 cups sugar snap peas, trimmed and halved diagonally
- 2 Tbsp rice vinegar
- 1 Tbsp dark sesame oil
- 2 tsp lower-sodium soy sauce
- 1 tsp sambal oelek (ground fresh chile paste), or 1 tsp chili-garlic sauce
- 2 tsp toasted sesame seeds
- 2 green onions, thinly sliced
- Combine first 4 ingredients in a large bowl. Add chicken; toss to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 10 minutes or until done, turning after 5 minutes. Let stand 5 minutes. Thinly slice across the grain,
- Bring a large saucepan of water to a boil. Add noodles; cook 2 minutes. Add peas; cook 1 minute or until noodles are tender. Drain. Combine rice vinegar and next 3 ingredients in a bowl. Add noodle mixture; toss to coat. Arrange about 1 cup noodle mixture in each of 4 shallow bowls. Top each serving with about 3 1/2 ounces chicken. Sprinkle with sesame seeds and onions.