4/18/12

Szechuan Chicken

Grab your Tums and your glass of milk.  Nursing mothers and small children, you should probably sit this one out. Mom, look away.  




Flaming hot is the only way to describe this one.  But good.    So good.  If, of course, you can handle the heat.  


Yes, that was a challenge!  I just bowed up at you, virtually of course.  


Will you take it?  Will you hunt down rice noodles and chili garlic paste and make some homemade Szchuan chicken?  Do it, dude.  Just do it.  


And seriously, it's really hot.  Almost to hot.  Ease up on the crushed red pepper and the chili garlic paste if you are heat sensitive.  Remember, you can add more but you can't take away.  Measure twice cut once.  A bird in the hand is worth two in the bush.  Ok, I'm done.  



Szechuan Chicken 
adapted from The Realistic Nutritionist


2 tbl of olive oil
1 onion, chopped
1 bell pepper, chopped
1 package of chicken breast tenderloins, sliced skinnier than they are
5 cloves of garlic
10 oz of broccoli slaw
1 tsp crushed red pepper
1 tbl of chili garlic sauce (like this one) 
2 tbl soy sauce
4 oz cooked rice noodles


Heat 1 tbl of olive oil in a large pan over medium high heat.  Add the onions, cook until soft.  Add the chicken and the bell pepper, cook until chicken is done. Remove from the pan and set aside. 


Heat the other 1 tbl of olive oil in the pan.  Add the garlic and the broccoli slaw.  Cook for about 5 minutes. Add the red pepper flakes and the garlic sauce and cook for another minute.  Add the chicken, the soy sauce, and the rice noodles and cook until combined.  


Serving size 1 cup
Points plus 7 


What's your favorite take out item to make at home?  

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