Authentic Szechuan Chicken Salad Recipe | Easy & Flavorful

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.

This recipe appears in: Chinese 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