| Szechuan Chicken with Peanuts |
| Ingredients: 1 pound skinless boneless chicken breasts, cut into thin strips (I used frozen chicken tenders and cut them into narrower strips. Makes for VERY tender chicken...hence the name!) 3 tablespoons hoisin sauce 2 tablespoons cornstarch 1/2 cup low-sodium chicken broth 2 tablespoons rice vinegar 2 tablespoons brown or white sugar 2 teaspoons chili-garlic sauce 1/2 tablespoon canola oil 1/2 tablespoon grated fresh ginger (grating removes the need to peel it first) 2 garlic cloves, minced 2 cups broccoli florets 1 red bell pepper, seeded and chopped 2 medium carrots, thinly sliced on a diagonal 1/4 cup unsalted, dry-roasted peanuts Combine the chicken, 1 tablespoon of the hoisin sauce and 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 2 tablespoons hoisin sauce, 1 tablespoon cornstarch, the broth, vinegar, sugar and chili-garlic sauce in a small bowl; set aside. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic; stir-fry until fragrant, about 15 seconds. Add the broccoli, stir-fry for about 2 minutes, then add the bell pepper, carrots, and peanuts; stir-fry until crisp-tender, about 2 minutes. Add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 minute. One cup is one serving. |
| I found this in the Weight Watchers "Take Out Tonight" cookbook. I couldn't believe how good it tasted, really as good as what you'd get in a restaurant (at least according to me, and since I was eating it, that's all that mattered!!). I served it with one cup of cooked white rice/person for four additional points. |
| 4 servings, 6 points per serving |
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