Sweet and Savory Grilled Chicken
Summer Squash Pad Thai
Ingredients
- 2 tsp light brown sugar
- 2 tsp dry mustard
- 1 tsp onion powder
- ½ tsp kosher salt
- ¼ tsp white pepper or freshly ground black pepper
- 1 - 1¼ lb boneless, skinless chicken breast
Instructions
- Combine brown sugar, dry mustard, onion powder, salt and pepper in a small bowl.
- Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
- Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
- Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side. .
Side Dish Ingredients
- 1¾ lb zucchini (2-3 medium)
- 1¼ lb yellow summer squash (2-3 medium)
- 3 Tbsp rice vinegar
- 2 Tbsp fish sauce
- 1 Tbsp honey
- 2 tsp chile-garlic sauce
- 1 tsp peanut oil plus ¼ cup
- 4 large eggs, beaten
- 1 medium red bell pepper, thinly sliced
- 6 scallions, sliced into 1-inch pieces
- 3 large cloves garlic, minced
- 3 cups bean sprouts
- ¼ cup roasted peanuts, chopped (optional)
- ¼ cup coarsely chopped cilantro (optional)
- 4 lime wedges (optional)
Side Dish Instructions
- Using a spiral vegetable slicer or a julienne or regular vegetable peeler, slice zucchini and summer squash lengthwise into long, thin strands. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). You should have about 12 cups of squash "noodles".
- Combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.
- Set a 14-inch flat-bottom carbon-steel wok or large skillet over high heat until hot. Swirl in 1 tsp oil. Add eggs and cook, without stirring, until set, 30 to 40 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.
- Swirl the remaining ¼ cup oil into the wok (or pan). Add the squash noodles, bell pepper, scallions and garlic; cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add bean sprouts and the reserved sauce and toss until heated through, 1 to 2 minutes.
- Slice or chop the egg. Serve the noodles topped with the egg and garnished with peanuts, cilantro and lime wedges, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
140
|
200
|
340
|
| Fat (g) | 3 | 7 | 10 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 23 | 14 | 37 |
| Carb (g) | 3 | 25 | 28 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 196 | 765 | 961 |
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