Szechuan Chicken with Noodles

‘Weight Watchers One Pot, John Wiley & Sons Inc. 2012.’

Szechuan Chicken with Noodles

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    3 (5-ounce) skinless boneless chicken breasts, cut on diagonal into thin strips 1/2 teaspoon red pepper flakes
    2 tablespoons cornstarch 4 ounces whole wheat spaghetti, broken in thirds and cooked according to package directions
    2 teaspoons canola oil 2 tablespoons reduced-sodium soy sauce
    3 cloves garlic, minced 1 tablespoon sherry vinegar
    1 (10-ounce) package broccoli slaw 2 teaspoons sugar
    1 bunch scallions, thinly sliced 2 tablespoons pine nuts, toasted


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    • 1

      Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly.

    • 2

      Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate.

    • 3

      Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper fl akes; stir-fry 2 minutes.

    • 4

      Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts.


    8 Points plus per serving
    Healthy Extra: Add 1 diced red or orange bell pepper to the skillet along with the broccoli slaw in step 3.

    nutritional information

    7 g
    8 g
    Saturated Fat:
    1 g
    95 mg
    36 g
    30 g
    347 mg
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