1 - 1 1/2 pounds boneless, skinless chicken breasts or thighs
4-8 bamboo skewers, soaked in water 20 minutes
1 jar ( 12 oz.) World Art Foods™ Asian Plum Wasabi Sauce
* Chinese Noodles:
8-10 ounces uncooked dry Chinese noodles
3-4 cups sliced bok choy (about 1/2 head)
1 white or yellow onion, chopped
1 red bell pepper, seeded, stemmed & chopped
2 tablespoons soy sauce
For chicken breasts, cut into 1-inch cubes; thighs do not need to be cut. Place chicken in a 1-gallon sealable plastic bag; add 3/4 cup sauce and toss to coat. Set remaining sauce aside. Marinate chicken in refrigerator 30 to 60 minutes.
Heat charcoal 30 minutes or heat gas grill on High 10 minutes with lid closed; position grill grate 4-inches above heat source.
Meanwhile, place 3 quarts water in a 5-quart pot over High heat to bring to a boil. Cut leaves from bok choy. Slice stems very thinly. Stack leaves, slice thinly and set aside separately.
Heat a large, nonstick skillet over High heat. Add oil. Stir fry bok choy stems, onion and pepper 2 to 4 minutes or until crisp-tender. Stir in soy sauce and 1/2 cup plum sauce. Add bok choy leaves; cover skillet and remove from heat.
Cook noodles in boiling water according to package directions; drain. Toss noodles with vegetables and sauce; cover to keep warm.
For chicken breasts, thread cubes onto skewers and grill; for thighs, place directly on grill. Grill chicken over Medium-High heat (375 degrees F grill surface temperature). Cook breast cubes 6 to 8 minutes; cook thighs 30 minutes. Turn as needed to cook evenly; baste with remaining sauce after turning. Serve with noodles.
No Nutritional Information Available
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