Rush Hour Gourmet

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. Serve with sesame noodles with broccoli and carrots.

Makes 2 servings

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

1. Place chicken thighs in a plastic bag. Add soy sauce, vinegar, garlic, sesame oil, mustard, ginger, and pepper.

2. Seal the bag and gently shake to combine ingredients. Marinate about 5 minutes.

3. Remove chicken and pour marinade into a sauce pan. Grill chicken about 6 inches from heat for 5 minutes; turn and cook until done, about 3 minutes. A meat thermometer should read 165 degrees.

4. Meanwhile, boil marinade until it thickens, 1 to 2 minutes. Spoon over chicken.

Per serving: 250 calories (35 percent from fat), 9.9 g fat (2.2 g saturated, 3.3 g monounsaturated), 138 mg cholesterol, 35.6 g protein, 3.1 g carbohydrates,0.4 g fiber, 802 mg sodium.

Makes 2 servings

1/4 pound steamed or Chinese noodles (or angel hair pasta)

1 cup broccoli florets

1 cup shredded carrots

1 tablespoon sesame oil

Salt and freshly ground pepper

1. Bring a large saucepan of water to a boil. Add the noodles, broccoli and carrots. Boil 2 minutes.

2. Drain; toss with the sesame oil and salt and pepper to taste.

Per serving: 304 calories (24 percent from fat), 7.9 g fat (1.2 g saturated, 2.8 g monounsaturated), no cholesterol, 9.0 g protein, 49.7 g carbohydrates, 3.4 g fiber, 51 mg sodium.