For Valentine’s Day, John gave me the WeightWatchers One Pot Cookbook, which I had browsed through every time we’d stepped foot into a bookstore in the past couple of months (which was a lot). It’s a beautiful cookbook with a unique concept: the recipes are grouped by the vessel in which they are cooked. For example, the chapter titled, “In a Dutch Oven” only includes recipes cooked in–you named it–a Dutch oven.
For tonight’s dinner, I selected Szechuan Chicken with Noodles from the “In a Wok” chapter to be my inaugural dish from the cookbook (you know how much I love my wok). It caught my eye for several reasons; notably, I was intrigued by the inclusion of broccoli slaw on the ingredients list. I seem to be on a mission to find multiple uses for broccoli slaw as of late.
The preparation and cooking of the recipe went very smoothly, which is always a plus. I think it could even be a good weeknight dinner recipe, especially as I’ve cooked it once now. John and I both found it to be very tasty and gave it 4-out-of-5 stars. John added additional soy sauce to his portion, which he would highly recommend. Ever Points-conscious, I ate the recipe as is and still found it delicious.
Szechuan Chicken with Noodles
3 (5-oz) skinless boneless chicken breasts, cut on diagonal into thin strips
2 TB cornstarch
2 tsp canola oil
3 garlic cloves, minced
1 (10-oz) package broccoli slaw
1 bunch scallions, thinly sliced (I used 4 green onions)
1/2 tsp red pepper flakes
4 oz whole wheat spaghetti, broken in thirds and cooked according to package directions
2 TB reduced-sodium soy sauce
1 TB sherry vinegar (I did not have any, so I used red wine vinegar)
2 tsp sugar
2 TB pine nuts, toasted (I forgot to toast them–oops!)
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 (I used medium-high) heat until a drop of water sizzles in the pan. Add 1 tsp of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes (this took longer for me). 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 (again, I kept it at medium-high) heat and add remaining 1 tsp oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper flakes; 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.
Healthy Extra: Add 1 diced red or orange bell pepper to the wok along with the broccoli slaw in step 3. (I added 1/2 of an orange bell pepper.)
Yield: 4 servings. Per serving, 8 PointsPlus.