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Szechuan Chicken

Weight Watchers Cookbook

1 lb skinless, boneless chicken breasts

3 T hoisin sauce

2 T cornstarch

½ cup chicken broth

2 T rice vinegar

2 T sugar

2 t chili-garlic sauce

1 T canola oil

1 T minced peeled ginger

2 garlic cloves, minced

1 green pepper

1 head of broccoli

2 medium carrots

¼ cup unsalted, dry-roasted peanuts

In a medium bowl:

Combine the chicken

1 T hoisin sauce

1 T cornstarch

Toss to coat and set aside

In a small bowl, combine:

2 T hoisin sauce

1 T cornstarch

Chicken broth

Rice vinegar

Sugar

Chili-garlic sauce

Heat a skillet or wok over medium-high heat until a drop of water sizzles

Swirl in the oil and then add the chicken

Stir-fry until almost cooked through (2-3 minutes)

Add the ginger and garlic and stir-fry until fragrant (about 10 seconds)

Add the green pepper, broccoli, carrots, and peanuts

Stir-fry until crisp-tender (about 2 minutes)

Add the hoisin mixture from the small bowl

Stir constantly until the sauce boils and thickens

Asian Beef Lettuce Wraps with Curried Couscous

Food Network, Robin Miller

1 T sesame oil 1 cup shredded cabbage 1 cup shredded carrots 2 cups shredded flank steak or chicken 1/4 cup hoisin sauce 1 T reduced-sodium soy sauce 1 1/4 cups water 1 cup uncooked couscous Salt and pepper 1 t curry powder 8 Bibb or romaine lettuce leaves In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently. Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork. Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.