Best 5 Szechuan Chicken With Peanuts 6 Ww Pts Recipes
Are you craving a delicious and satisfying meal that won't break your Weight Watchers points budget? Look no further than this mouthwatering Szechuan Chicken with Peanuts recipe! This dish combines the spicy and tangy flavors of Szechuan cuisine with the satisfying crunch of peanuts. With only 6 WW PersonalPoints™ per serving, you can enjoy this delectable meal without derailing your weight loss goals.
Check out the recipes below so you can choose the best recipe for yourself!
SZECHUAN CHICKEN
Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
- In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
- In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
- Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
- With slotted spoon transfer vegetables to bowl.
- Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
- Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
- Return vegetables to pan; heat through.
- To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS
This recipe is out of Cooking Light magazine. It is very much like Kung Pao chicken. I have played with this recipe a lot. I like to add veggies and usually turn the heat level up a bit. This recipe is habit forming!
Provided by AZRT8871
Categories Chicken Breast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
- Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
- Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
- Heat 1 tablespoon vegetable oil in pan.
- Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
- Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
- Serve over rice.
SZECHUAN CHICKEN WITH PEANUTS 6 WW PTS
I've made this several times and we really enjoy it. I believe it came from a Weight Watchers cookbook, but I can't quite remember. It has 6 WW points, if you are following that program. Even if you're not, it's great, and I think even better than what you'd get in a restaurant. My husband, who is definitely anti-diet food anything, really likes it.
Provided by AndreaVT96
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
- Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
- Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
- Add ginger and garlic, stir-fry about 15 seconds.
- Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
- Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
- Serve with rice, if desired.
SZECHUAN SESAME CHICKEN
Easy dish and delicious. Szechuan pepper, also known as anise pepper, is actually the dried red berries of a type of ash tree - hot and peppery. Should always be roasted before use. If not already done, place the 'peppercorns' on a baking tray and roast in preheated oven at 180 deg C for 15 minutes.
Provided by Baz231
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat the egg white with the cornflour, pour into a shallow dish and add the chicken strips. Turn to coat, cover with clingfilm and leave in the refrigerator for 20 minutes.
- Heat a wok, add the peanut oil and when hot, add the chicken pieces and stirfry for 2 minutes or until the chicken turns white. Remove chicken with slotted spoon and drain on absorbent paper. Pour off the oil and reserve 1 tablespoon of oil. Wipe wok clean.
- Reheat wok, add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds, or until golden. Stir in the dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, chinese rice wine, Szechuan peppercorns and the spring onions. Bring to boil.
- Return chicken to wok and stir-fry for 2 minutes, making sure the chicken is coated evenly with the sauce and sesame seeds. Serve immediately, with rice (or mixed salad).
Nutrition Facts : Calories 292.7, Fat 16.8, SaturatedFat 2.9, Cholesterol 80, Sodium 366.2, Carbohydrate 4.8, Fiber 0.6, Sugar 2.6, Protein 28.4
SZECHUAN GARLIC CHICKEN
Make and share this Szechuan Garlic Chicken recipe from Food.com.
Provided by zachary.blake
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop chicken breasts into 2-inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 20 minutes. Heat vegetable in wok over medium heat 1 minutes. Add chicken pieces. Stir-fry until chicken is almost cooked, 3-4 minutes. Remove chicken, draining well over wok; set aside. Remove all but 4 tablespoons oil from wok. Dissolve cornstarch in chicken broth to make a paste; set aside. Heat oil in wok over medium heat 1 minutes. Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots. Stir-fry about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat for 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 teaspoons sesame oil. Serve hot.
Nutrition Facts : Calories 209.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 66, Sodium 1315.9, Carbohydrate 6.6, Fiber 0.9, Sugar 1.6, Protein 29.8
Tips:
- For a vegetarian or vegan version, you can substitute tofu or tempeh for the chicken.
- If you don't have any rice vinegar, you can use white vinegar or apple cider vinegar instead.
- To make the dish spicier, add more chili flakes or Szechuan peppercorns.
- If you don't have any roasted peanuts, you can use regular peanuts and toast them in a dry skillet over medium heat until they are golden brown.
- Serve the Szechuan chicken with jasmine rice or noodles.
Conclusion:
This Szechuan chicken with peanuts recipe is a quick and easy dish that is perfect for a weeknight meal. It is packed with flavor and will surely be a hit with your family and friends.
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