A friend shared an AMAZING recipe from Weight Watchers - Kung Pao Chicken. 5 ingredients, 15 minutes prep, 7 PP value per serving (for those of you tracking that sort of thing). And seriously delicious!
Ok, so I modified it a wee bit. My modifications are in parenthesis.
1 (8 oz) package uncooked Chinese curly noodles (I ditched these for some plain white rice)
1 pound ground chicken breast (I diced up boneless, skinless chicken breasts - go for 1 inch square pieces!)
2 teaspoons minced garlic
6 tablespoons stir-fry sauce
1/4 teaspoon crushed red pepper (double it - this amount has no Pao! I like some Pao in my Kung!)
1/4 cup unsalted, dry-roasted peanuts (I used cashews, I like them better)
1/4 cup sliced green onions
lime wedges - optional (totally forgot about these!)
1. Cook noodles (rice) according to package direction, omitting salt and fat (WHAT?)
2. While noodles (rice) cook(s), heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan. Add garlic, saute 1 minute. Stir in stir-fry sauce and crushed red pepper (and cashews)
3. Plate up! start with the noodles (rice). spoon chicken mixture evenly, sprinkle with cashews and green onions. Garnish with lime wedges
Serving size: 2/3 cup noodles, about 1/3 cup chicken mixture, 2 teaspoons green onions and 2 teaspoons peanuts