Sunday, May 6, 2012

Szechuan Chicken and Noodles

3 (5-ounce) skinless boneless chicken breasts, cut on diagonal into thin strips
2 tablespoons cornstarch
2 teaspoons canola oil
3 cloves garlic, minced
  1 (10-ounce) package broccoli slaw
1  bunch scallions, thinly sliced
1/2 teaspoon red pepper flakes
4 ounces whole wheat spaghetti, broken in thirds and cooked according to package directions
2 tablespoons reduced-sodium soy sauce
1 tablespoon sherry vinegar
  teaspoons sugar                                                                                                                                                                   2 tablespoons pine nuts, toasted
  • 1
    Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly.
  • 2
    Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate.
  • 3
    Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper fl akes; stir-fry 2 minutes.
  • 4
    Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts.

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