Chicken skewers with spicy Thai salad

Ingredients:

Chicken kebabs

• 4 chicken breasts, diced into small cubes
• 2 tablespoons grape seed oil
• 1 orange (peel removed, pulp cut into slices)
• 2 Thai chili peppers, seeded and diced, for serving
• 1 small bunch fresh cilantro, chopped, for serving
• 1 bunch thinly sliced ​​green onions, for serving
• Additional equipment: 6 wooden skewers

Noodles

• 450 g udon noodles or linguine pasta
• 2 tsp sesame oil
• 1/4 cup light soy sauce
• 2 tsp grated fresh ginger
• 2 crushed cloves of garlic
• 4 Thai chili peppers, halved lengthwise and seeded
• Salt

Peanut dressing

• 1/2 tbsp. creamy peanut butter
• 1 tbsp. grated fresh ginger
• 2 crushed cloves of garlic
• 3 tablespoons of sugar
• 1/4 tbsp. rice vinegar
• 3 tablespoons soy sauce
• 2 tbsp. l. sesame oil
• 1 teaspoon chili oil

Preparation:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, then transfer the noodles to a large bowl and toss with sesame oil.
2. In a medium bowl, combine the soy sauce, ginger, garlic, and chili pepper. Add the diced chicken to the marinade and toss gently. Cover the bowl and refrigerate for 30 minutes.
   
   For filling: In a small saucepan, combine peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chili oil. Bring to a gentle simmer over medium-low heat.
   
   Pour the warm dressing over the cooked noodles and toss to coat evenly. Set aside until serving.
3. Heat grapeseed oil in a heavy skillet over medium-high heat. When the oil begins to smoke, add the chicken and sear on all sides until browned. Cook over medium heat until the chicken pieces are cooked through, about 5 minutes.
   
   Thread the chicken pieces and orange slices alternately onto skewers.
   
   To serve, toss the noodles with diced chili pepper and chopped cilantro. Sprinkle the chicken skewers with chopped green onions.