Asian Noodles and Honey Glazed Chicken Thighs
Tonight I made some ‘Asian noodles’ (I used whole wheat spaghetti for the noodles so it’s not very authentic 😂) with chicken thighs (boneless and skinless).
For the noodles: 6-8 portions so I’m freezing the rest for later use)
Carton of whole wheat spaghetti
Carton of organic low sodium vegetable broth (to cook the noodles in; I do this because I don’t cook with added salt so this way it does get a bit more flavor)
Bag of coleslaw mix
Reduced sodium soy sauce
DAK’s Asian Zing seasoning (salt free)
Can bean sprouts (they didn’t have fresh)
1 pack lean ground turkey.
I cooked the spaghetti in my electric skillet for 9 minutes in the broth, drained it and put aside in a bowl.
In my Ninja Foodi (on 390F for 25 minutes) air fried the ground turkey and sprinkled some Asian Zing seasoning on it while stirring every once in a while. When almost done, I added the garlic, onion, few tbsp of soy sauce and coleslaw mix and air fried for an additional 7 minutes on 390F. When done, I added the (drained) can of bean sprouts and stir through. Let it sit to warm through but I wanted to keep the crunch of them.
Stir in the noodles and that’s done. Set aside in a bowl.
Clean the Foodi for the next round.
Pack of 6 boneless skinless chicken thighs
Reduced sodium Worcestershire sauce
Raw unfiltered honey
DAK’s Asian Zing seasoning
Olive oil (spray bottle)
First I sprayed the rack with olive oil so the chicken wouldn’t stick to it. I seasoned the chicken with Asian Zing and garlic powder, put in the preheated Foodi (390F for 5 minutes) for 15 minutes, put honey on 1 side and flipped over, honey on other side, just a drizzle and set to broil for 5 minutes.
Added a drizzle of Worcestershire sauce at the end also, no more than 1 tsp. Had to do this in 2 batches.
526 calories and 674 mg sodium; much better than getting it at the actual Chinese restaurant!