Tonight's Dinner: Chicken Szechuan stir-fry recipe
Craving Chinese food but can't bear the thought of all those calories? Whip up this easy, delicious and healthier version of a Chinese takeout favorite, Szechuan chicken.
This healthier take is made with low-sodium soy sauce, rice noodles and a little olive oil, plus a ton of fresh produce. Don't order from that place down the street tonight, whip up this takeout fake-out dish instead.
Szechuan chicken stir-fry
Serves about 6
- 2 (7 ounce) boneless skinless chicken breasts, cut into skinny strips
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 10 ounces of broccoli slaw
- 1 teaspoon crushed red pepper
- 4 ounces cooked rice noodles
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon hot pepper paste (like this)
- Heat one tablespoon oil in a large, nonstick wok on medium high heat. Add onions and cook until softened, about three minutes. Add chicken and bell pepper and cook until chicken is fully done, about seven minutes. Remove from wok.
- Heat second tablespoon of oil in the same wok. Add broccoli slaw and cook until tender and a bit crispy, about five minutes.
- Add pepper flakes and hot pepper paste and heat another minute longer. Add chicken and veggies back to pot, along with the cooked rice noodles and soy sauce, and heat for another two minutes. Use a spatula to ensure the mixture is evenly covered.
- Serve with additional crushed red pepper to taste.