Diana's Szechuan Chicken with Peanuts
We had ww at my house, but Diana cooked. She got the recipe from the weight watchers “Take-Out Tonight” book which is AWESOME. Everything in there looks fabulous. Here's the recipe.
Szechuan Chicken with Peanuts
From weight watchers “Take-Out Tonight”

Makes 4 Servings, 6 pts per serving (with chicken)

Ingredients:
1 pound skinless boneless chicken breasts, cut into thin strips (we used quorn naked cutlets)
3 tblspns hoison sauce
2 tblspns cornstarch
½ cup low- sodium chicken broth (can use vegetable broth)
2 tblspns rice vinegar
2 tblspns sugar (can use splenda)
2 tspns chili-garlic sauce (cut in half if you can’t have the spice)
1 tblspn canola oil
1 tblspn minced peeled fresh ginger
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
2 medium carrots, thinly sliced on a diagonal
¼ cup unsalted, dry-roasted peanuts

Combine the chicken, 1 tblspn of the hoison sauce, and 1 tblspn of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 2 tblspns of hoison sauce, 1 tblspn of cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl, set aside.
Heat a non-stick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir-fry until almost cooked though, 2-3 minutes. Add the ginger and garlic; stir-fry until fragrant, about 15 seconds. Add the bell pepper, carrots, and peanuts; stir-fry until crisp-tender, about 2 minutes. Add the hoison sauce mixture and cook, stirring constantly, until the mixture boils and thickens and the chicken is cooked though, about 1 minute.
We substituted the chicken with quorn naked cutlets and had ours with ½ cup of jasmine rice- It probably still came out to 6 points for the entire plate!