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Szechuan Chicken and Noodles

Szechuan Chicken and Noodles

Author/Source:  

Katie @ onceamonthmeals.com

Ingredients:

  • 1.5 pounds boneless chicken breasts, cut into thin strips
  • 0.125 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 Tablespoons cornstarch
  • 2 teaspoons vegetable oil
  • 4 teaspoons garlic, minced
  • 20 ounces broccoli slaw
  • 1 cup green onions, thinly sliced
  • 0.75 teaspoon red pepper flakes
  • 0.25 teaspoon ground ginger
  • 8 ounces spaghetti
  • 4 Tablespoons soy sauce
  • 2 Tablespoons red wine vinegar
  • 1.33 Tablespoons sugar

Directions:

Cook spaghetti according to package directions. While noodles are cooking, combine chicken, salt, black pepper, and cornstarch in a gallon storage bag. Seal and shake until chicken is coated. Heat a large skillet over high heat. Add half of oil.  Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir fry about 30 seconds. Remove from pan. Add remaining oil to skillet. Add broccoli slaw and stir fry about 4 minutes. Add green onions and pepper flakes, cook another 2 minutes. Return chicken back to skillet.  Drain spaghetti and add to skillet. Stir fry until heated through, about 2 minutes. In a small bowl, mix soy sauce, vinegar, and sugar. Add to skillet and stir fry until mixed well, about 1 minute.

Freezing Directions:

Cook as directed above. Allow to cool. Place in quart freezer bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes until heated through.

Servings: 4


**conversion chart image provided by Erik Spiekermann

5 Responses to “Szechuan Chicken and Noodles”

  1. Mamie says:

    This was tonight’s dinner, with modifications – used “Asian mix” (chopped red/white cabbage, broccoli, carrots, kale, pea pods) instead of broccoli slaw and used whole wheat fettucini. TOTALLY DELISH! Thanks for so many easy, healthy, reasonably-proced recipes!

  2. Kathryn Farhan says:

    Just found your site (I’m starting to do freezer cooking) and Love it! But I was wondering how long are recipes good to keep in the freezer? I’ve specifically looked at this recipe and chimichangas, but would like to know in general. Thank You

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