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Szechuan Chicken Salad


Szechuan Chicken Salad

Szechuan Chicken Salad

Yield

Makes 6 servings

Ingredients

1 package (5 ounces) Chinese-style rice noodles
Nonstick cooking spray
1 pound boneless skinless chicken breasts, cut into 2X1/2-inch pieces
3 cups snow peas
2 cups small broccoli florets
2 cups matchstick-size carrot strips
2 cups sliced mushrooms
1/4 cup plus 2 tablespoons water, divided
1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce
3 to 4 teaspoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon Szechuan hot and spicy all-purpose sauce
1/2 teaspoon five-spice powder
3 cups 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

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

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