My Final Weight Loss Journey

This was one of the best "at-home" stir-fry recipes that I have ever come across.  We loved it and will be having it again.  Mark and I weren't too sure about the zucchini in the recipe but it was really good.  Follow the directions exactly.  Don't over cook each step and you will be amazed at this dish.  I adapted this from a old Weight Watcher cookbook "Winner's Circle"  I made the dish as written but next time I make it I will add a little more crushed red pepper.  It is a spicy dish but I didn't think that it was as spicy as some of the dishes that you get in a Chinese restaurant.  Enjoy!

Makes 4 servings
HU's: 4

2 ounces rice stick noodles
1/2 cup low-sodium chicken broth
1 Tablespoon reduced sodium soy sauce
1 Tablespoon cornstarch
1 teaspoon Thai fish sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 Tablespoon canola oil
1 (5-ounce) skinless boneless chicken breast, cut into strips
3 scallions, thinly sliced
1 Tablespoon minced peeled fresh ginger
2 garlic cloves,minced
1 medium zucchini, sliced
1/2 (10 ounce) bag matchstick-cut carrots (1 cup)
1/4 pound snow peas, halved
1 (8-ounce) package frozen cooked salad shrimp, thawed

Bring a medium pot of water to a boil.  Remove from heat; add the noodles and soak until soften 5-6 minutes.  Drain and set aside.

Combine the broth, soy sauce, cornstarch, fish sauce, sesame oil and crushed red pepper in small bowl set aside.

Heat the canola oil in large non-stick wok or large non-stick deep skillet over medium high heat until a drop of water sizzles.  Add chicken and stir-fry until cooked through 2-3 minutes.  Transfer chicken into a a bowl and set aside.  Add the scallions, ginger and garlic; stir-fry till fragrant,  about 15 seconds.  Add zucchini, carrots and snow peas; stir-fry until crisp tender , 3-4 minutes.  Add the broth mixture and cook stirring constantly, until the mixture boils and thickens, about 1 minute.  Stir in the shrimp chicken and noodles.  Cook tossing frequently , until heated through about 1 minute.

Per Serving (1-1/4 cups): 218 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 131 mg Chol, 442 Sod, 23 g carbs, 3 g Fib, 23 g Prot, 74 mg Calc.

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