Sweet & Sour Chicken with Noodles
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Conundrum: You want Asian takeout but you also have leftover chicken in the fridge. This mash-up solves all that, and comes together before delivery would.
Ingredients
Sweet Thai chili sauce
3 tbsp(s)
Ketchup
1 tbsp(s)
Low sodium soy sauce
3 tbsp(s)
Sesame oil
1 tbsp(s)
Chili garlic sauce
1 tbsp(s)
Ginger root
2 tsp(s), peeled, finely chopped
Uncooked spaghetti
8 oz, thin or spelt
Uncooked sugar snap peas
8 oz
Carrots
1 cup(s), cut into matchsticks
Bell pepper
1 cup(s), thinly sliced
Canned baby corn
15 oz, drained
Canned water chestnuts
8 oz, sliced, drained
Grilled skinless boneless chicken breast
6 oz, cubed (2 cups)
Drained canned pineapple chunks in juice
½ cup(s)
Scallions
1 medium, sliced (optional) for garnish
Sesame seeds
1 tsp(s), (optional) for garnish
Instructions
1
In a small bowl, whisk the sweet chili sauce, ketchup, soy sauce, sesame oil, chili-garlic sauce and ginger. Set aside.
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 minutes. Add the snap peas and cook for 4 minutes. Add the carrots, bell peppers, baby corn, and water chestnuts and cook for 1 minute.
3
Using a large colander, drain well and transfer to a large serving bowl. Add the chicken, pineapple, and sweet and sour sauce to the spaghetti and vegetables, and toss well. Before serving, garnish with optional scallions and sesame seeds.
4
Serving size: 2 cups
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