Szechuan Chicken with Peanuts recipe is a little spicy but it is one of my favorites. If you want a little more spice (which I normally do) add a little more of the chili-garlic sauce to the recipe.
Please don't use the nutritional information provided by system as I could not find many of the ingredients on the list of ingredients nor did I have the nutritional information in front of me to add. Please use numbers provided by WW spelled out above.
Ingredients:
- 1 pound skinless chicken breast, cut into thin strips
- 3 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1/2 cup low -sodium chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 teaspoons chili-garlic sauce
- 1 tablespoon canola oil
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1 green bell pepper, seeded and chopped
- 2 medium carrots, thinly sliced on a diagonal
- 1/4 cup unsalted, dry roasted peanuts
Directions:
- 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 remaining 2 tablespoons of hoisin sauce, 1 tablespoon of cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl; set aside
- Heat a nonstick wok or large, deep skillet over medium 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 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.
Per serving (1 cup):
- 302 Cal, 11g Fat, 2 g Sat Fat, 64 mg Chol, 392 mg Sod, 24 g Carb, 3 g Fib, 27 g Prot, 38 mg Calc. Weight Watchers Points: 6
Number of Servings: 4
Recipe submitted by SparkPeople user HRAMOS1920
Original post: recipes.sparkpeople.com
