Yay for it being Friday! I only had to go to work 4 days this week and time flew by for me.
I feel like we were able to get so much stuff done in the baby room and around the house this week. I just love having that feeling of accomplishment.
I even decided to treat Shaun to a real nice Chinese inspired meal after he mowed the lawn. You may have noticed that I absolutely love my Weight Watchers One Pot Cookbook. I have done several recipes from this cookbook and they have always been a success.
Tonight I decided to try out the szechuan chicken recipe. Szechuan is such a funny word and even harder to make sure that I keep spelling it correctly.
Szechuan, Szechuan, Szechuan – bet you can’t say it 3 times fast. Don’t laugh but I actually tried it while I typed this post.
This dish was packed full of delicious flavor and our 4 servings accidentally turned into 2. I guess there will be no leftovers for me tomorrow.
P.S. – I really enjoy a little kick in my Chinese food so if you want to make it less spicy cut the red pepper flakes in half. I also added a little more soy sauce to my plate when eating. Shaun doesn’t care for a lot of soy sauce.
Szechuan Chicken with Noodles
Yield: 4 servings
3 skinless chicken breasts, sliced into thin strips
1 Tbsp corn starch
1 1/2 Tbsp sesame oil
1/4 tsp salt
2 tsp canola oil
1 Tbsp garlic, minced
1 10oz. bag broccoli slaw
1 tsp red pepper flakes
2 Tbsp reduced sodium soy sauce
1 Tbsp sherry vinegar
1 tsp sugar
1/4 cup peanuts
4 oz. whole wheat spaghetti, cooked according to package
chopped green onions for topping
In a small bowl combine the corn starch, sesame oil and salt then pour into a gallon size ziplock bag.
Add the chicken and remove all the air from the bag then shake it up making sure the chicken is well coated.
Place in refrigerator for at least thirty minutes.
Remove the chicken and cut it up.
Heat a large wok/pan on med/high heat and add 1 tsp canola oil.
Add the chicken and cook until done about 5 minutes.
In the last 30 seconds add the garlic.
Remove the chicken and wipe down wok with paper towel.
Turn the heat up to high and add the other 1 tsp of canola oil.
Add the broccoli slaw and red pepper flakes and cook for 6 minutes.
Add the chicken and cooked spaghetti and stir everything and let it cook for an additional 2 minutes.
Add soy sauce, vinegar, sugar and peanuts to the mixture.
Stir everything up with tongs and then top with green onions.
adapted from Weight Watchers One Pot Cookbook