I've been in a bit of a cooking rut lately so when I spied a new WW cookbook at a friends house I was ecstatic. First up: Szechuan Chicken with Noodles. This recipe did not disappoint. It was a great change of pace from the usual stir fry I make and the noodles really bulked it up. The serving was huge! And only 8 points! The only thing I'd change next time is maybe adding some seasoning to the chicken before cooking. Or come up with a low point marinade. It just needed a little something extra to punch it up. Other than that, it got 3 thumbs up! The hubs has even requested it become a regular dinner around our house!
Szechuan Chicken with Noodles
what you need
3 (5 oz) skinless boneless chicken breasts cut into strips or chunks
2 T cornstarch
2 t canola oil
3 garlic cloves minced
1 (10 oz) package broccoli slaw
1 bunch scallions thinly sliced
1 red pepper, diced
1/2 t red pepper flakes
4 ounces whole wheat spaghetti broken in thirds and cooked according to package directions
2 T reduced sodium soy sauce
1 T sherry vinegar
2 t sugar
2 T toasted pine nuts (I didn't use these)
what you do
Combine chicken and cornstarch in large zip close bag. Shake until chicken is coated.
Heat wok or deep fry pan over high heat. Add 1 t oil and coat pan. Add chicken and stir-fy until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds, transfer to plate.
Remove wok from heat; wipe clean with paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 t oil. Add broccoli slaw and red pepper, stir-fry until tender crisp, about 4 minuted. Add scallions and pepper flakes, stirfry 2 minutes.
Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minuted. Add soy sauce, vinegar and sugar; stir-fry until mixed well, about 1 minute.
Serves 4 (1 3/4 cup per serving)
8 points plus