Weight Watchers Szechuan Chicken with Peanuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound skinless chicken breast, cut into thin strips3 tablespoons hoisin sauce2 tablespoons cornstarch 1/2 cup low -sodium chicken broth2 tablespoons rice vinegar2 tablespoons sugar2 teaspoons chili-garlic sauce1 tablespoon canola oil1 tablespoon minced fresh ginger2 garlic cloves, minced1 green bell pepper, seeded and chopped2 medium carrots, thinly sliced on a diagonal1/4 cup unsalted, dry roasted peanuts
1. 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
2. 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
Makes 4 servings.
This 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.
Number of Servings: 4
Recipe submitted by SparkPeople user HRAMOS1920.
2. 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
Makes 4 servings.
This 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.
Number of Servings: 4
Recipe submitted by SparkPeople user HRAMOS1920.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 2.9 g
- Cholesterol: 136.9 mg
- Sodium: 153.4 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 54.5 g
Member Reviews
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CD9272648
This has been my all time favorite stir-fry recipe since I found it in the weight watchers 'take-out tonight' cookbook! I have been making it over and over again for YEARS. The kids even LOVE it. Just made it for lunch and happy to have found it on here. Gonna put the link on my blog. - 8/4/11