See Also: Szechuan Chicken Salad(recipes)
Szechuan Chicken Tenders(recipes)
"Here' s Looking at You, Kid" Chicken Salad(recipes)
Chicken Salad(recipes)
Chicken and Cucumber Salad (Goi Ga Tom)(recipes)
Thai Chicken Salad(recipes)
Taos Chicken Salad(recipes)
Chinese Chicken Salad(recipes)
Chicken and Spinach Salad(recipes)
Hot Chinese Chicken Salad(recipes)

Szechuan Chicken Salad (recipes)


Szechuan Chicken Salad

Yield: Makes 6 servings



Ingredients:



1package (5 ounces) Chinese-style rice noodles

Nonstick cooking spray

1pound boneless skinless chicken breasts, cut into 2X1/2-inch pieces

3cups snow peas

2cups small broccoli florets

2cups matchstick-size carrot strips

2cups sliced mushrooms

1/4cup plus 2 tablespoons water, divided

1teaspoon cornstarch

3tablespoons reduced-sodium soy sauce

3to 4 teaspoons rice wine vinegar

1tablespoon sesame oil

1tablespoon Szechuan hot and spicy all-purpose sauce

1/2teaspoon five-spice powder

3cups coarsely chopped napa cabbage









Preparation:





1.Cook noodles according to package directions; cool to room temperature.2.Spray wok or large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add chicken; stir-fry 5 to 7 minutes or until browned and no longer pink in center. Remove chicken from wok.3.Add snow peas, broccoli, carrots, mushrooms and 2 tablespoons water to wok; cook, covered, 2 minutes. Uncover; stir-fry about 5 minutes or until vegetables are crisp-tender. Remove vegetables from wok.4.Combine remaining 1/4 cup water and cornstarch in small bowl; stir in soy sauce, vinegar, oil, hot and spicy sauce and five-spice powder. Add to wok; heat to a boil. Cook 1 minute, stirring constantly. Return chicken and vegetables to wok; toss to coat with cornstarch mixture.5.Divide cabbage among 6 serving plates; arrange noodles over cabbage. Top with warm chicken mixture. Serve immediately.









Nutritional Information:







Serving Size:







Fiber

5 g







Carbohydrate

37 g







Cholesterol

37 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

15 %







Calories

261







Protein

19 g







Sodium

377 mg









Dietary Exchange:







Vegetable

1-1/2







Starch

1-1/2







Meat

2