Szechuan Chicken Salad

Course : Chicken
Serves: 6
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Ingredients:

1 package chinese-style rice noodles -- (5 ounces)
1 spray nonstick cooking spray
1 pound boneless skinless chicken breasts -- cut 2x1/2-inch
3 cups snow peas
2 cups small broccoli fiorets
2 cups matchstick-size carrot strips
2 cups sliced mushrooms
1/4 cup water
2 tablespoons water
1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce
3 teaspoons rice wine vinegar -- up to 4
1 tablespoon sesame oil
1 tablespoon szechuan hot and spicy sauce
1/2 teaspoon five-spice powder
3 cups coarsely chopped napa cabbage
 

Preparation / Directions:

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. Makes 6 servings


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