‘Weight Watchers One Pot, John Wiley & Sons Inc. 2012.’
|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|
Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly.
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.
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.
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.
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