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I don’t know about you, but I am always looking for new ideas for dinner. We eat a lot of chicken, but I try to change it up as much as possible. Stir fries are an easy way to do that, but even that can get a little old sometimes. Plus I like it to be good for you, so sometimes that can be limiting. Not too much cream, or butter, or cheese – you know the good stuff 🙂 I gotta save my calories for dessert!
As soon as I saw this recipe, I knew I had to make it. It was so colorful, full of veggies, and lots of flavor. And….it is good for you! It took awhile before I finally got around to making it, but it was worth the wait. It is a simple, quick, weeknight meal that you can throw together in under 30 minutes.
I used rice noodles that you would make Pad Thai with, because that is what I had. But really any noodle would work here, vermicelli, spaghetti, lo mein, whatever! My husband liked to drizzle some hoisin sauce on his. I tried that with the leftovers, and it really was a nice addition.
Szechuan Chicken and Noodles
Ingredients
- 1 pound boneless skinless chicken breasts, cut in thin strips
- 2 Tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 (12 oz) bag broccoli slaw
- 1 teaspoon crushed red pepper
- 10 oz rice noodles, (prepared according to the package)
- 1/3 cup reduce sodium soy sauce
- 1 Tablespoon chili garlic sauce
Instructions
- In a large skillet heat 1 Tbls of olive oil over medium-high heat. Add onions, and garlic. Saute for a few minutes until soft.
- Add the chicken and cook until the chicken is fully cooked (about 5-7 minutes). Remove chicken from the pan, and cover to keep warm.
- Heat the other tablespoon of oil and add the broccoli slaw. Cook for about 5 minutes, until the slaw is crisp tender.
- Stir in the crushed red pepper and the chili garlic sauce.
- Add the chicken back to the pan, and mix in the noodles. Pour the soy sauce over everything, and stir until well combined.
- Serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We eat a lot of chicken too and I’m also looking for new ways to make it and this looks fantastic.
I always feel so excited and humbled when I see “adapted by” and it’s my recipe!! 🙂 Yours looks so good Erin!
Can you substitute cabbage for the broccoli slaw ? I don’t believe I can get that at our local market.
I am sure that would work great! I hope you enjoy!
This is my kind of easy to throw together during the week meal. Who ever gets tired of noodles? I don’t. 🙂
Hi there! I just want to tell you that this recipe is phenomenal!!!!!!! I just made this now for dinner later. (I normally cook ahead of time since my daughter and I are on the go in the late afternoon with karate!) I did the taste test and I am blown away! I can never order any sort of Asian food out since I have a peanut allergy and many of the take out places I have tried seem to maybe cross contaminate. I’ve even asked if they used peanut oil and they have said no, so I am assuming that the same woks are used for different dishes???? Anyway, ths is way better that what I could probably get from any take out place! I had some sesame oil so I did use that in place of the olive oil. Thank you for this fantastic recipe!!!!!!!!
So glad you liked it!! Peanut Allergies are tough, especially with Asian food. Thanks for the feedback, I love hearing from readers!
LOVE THIS RECIPE….made it for the first time tonight and it was GREAT! I used 2 lbs of chicken and 16 oz rice noodles…even with the 1 tbsp of garlic chili sauce it was amazing!!!! I also used just plain cole slaw because I could not find the broccoli slaw. LOVE it.
So glad you liked the dish – it is one of my favorites!