Weight Watchers Chicken Lo Mein
I am fond of Chinese dishes recipes – for the most part, the Americanized forms – however, I adore the greater part of them. The new veggies and sa78lty flavors make me so glad. Do my children share my adoration for everything Asian – my hubby? Not really. He doesn’t care for Soy Sauce! Isn’t that strange? In what capacity can dislike the salty goodness that is soy sauce? Boggles the brain!
This formula was adjusted from a Pork Lo Mein formula I found at WeightWatchers.com. Their formula utilized linguine – and in the event that you don’t have udon, you can ABSOLUTELY substitute it!
Try it out and let me realize what you think!
Weight Watchers Chicken Lo Mein – 7 Points Recipe
Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 7 Smart Points
- 8 oz skinless, boneless chicken breast, diced
- 8 oz lo mein egg noodles
- 2 tsp olive oil
- 2 cups broccoli slaw (I used Trader Joe’s)
- 1 cup snap peas
- 2 cups baby spinach
- 1/4 cup reduced sodium soy sauce
- 2 tsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1 tbsp Sriracha sauce (more or less to taste)
- In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
- Whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and Sriracha sauce and set aside.
- Heat 1 tsp olive oil in a large, nonstick skillet over medium-high heat. Cook chicken pieces until browned on both sides, and no longer pink in the middle, about 4-6 minutes. Remove chicken and set aside.
- Add remaining tsp olive oil, and add in broccoli slaw and garlic, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
- Stir in the lo mein noodles, chicken and soy sauce mixture, and toss gently to combine. Serve immediately.