Quick Fix: Soy, garlic glaze flavors grilled chicken

Savor the flavors of Korea with this grilled chicken coated with a garlicky soy sauce glaze that's inspired by a Seoul street-food treat.

I use juicy, meaty chicken thighs for this quick meal. Look for the skinless, boneless kind. The chicken can be grilled outside, cooked on a stove-top grill or sautéed in a skillet.

Tips: If using a stove-top grill or skillet, spray with vegetable oil before adding the chicken. Boneless chicken tenderloins can be substituted. Steamed Chinese noodles can be found in the produce section of the market. Angel hair pasta can be used.

• KOREAN GRILLED CHICKEN

3⁄4 pound boneless, skinless chicken thighs

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon minced garlic

1 teaspoon sesame oil

2 teaspoons Dijon mustard

1 teaspoon ground ginger

Dash of freshly ground pepper

Procedure

Place chicken thighs in a plastic bag. Add soy sauce, vinegar, garlic, sesame oil, mustard, ginger and pepper. Seal the bag and gently shake to combine ingredients. Marinate about five minutes.

Remove chicken and pour marinade into a sauce pan. Grill chicken about 6 inches from heat for five minutes; turn and cook until done, about three minutes. A meat thermometer should read 165 degrees.

Meanwhile, boil marinade until it thickens, one to two minutes. Spoon over chicken. Makes two servings.

• SESAME NOODLES WITH VEGETABLES

1⁄4 pound steamed or Chinese noodles

1 cup broccoli florets

1 cup shredded carrots

1 tablespoon sesame oil

Salt and freshly ground pepper

Procedure

Bring a large saucepan of water to a boil. Add the noodles, broccoli and carrots. Boil two minutes. Drain; toss with the sesame oil and salt and pepper to taste. Makes two servings.