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Sweet & Sour Chicken with Noodles

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

Ketchup

1 Tbsp

Low sodium soy sauce

3 Tbsp

Sesame oil

1 Tbsp

Chili garlic sauce

1 Tbsp

Fresh ginger

2 tsp, peeled, finely chopped

Uncooked spaghetti

8 oz, thin or spelt

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

Cooked skinless boneless chicken breast

2 cup(s), chopped, cubed

Canned pineapple chunks in juice, drained

½ cup(s)

Scallions

1 medium, sliced (optional), for garnish

Sesame seeds

1 tsp, (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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