Szechuan Chicken Noodle Toss Recipe
Szechuan Chicken Noodle Toss Recipe photo by Taste of Home
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Szechuan Chicken Noodle Toss Recipe

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"My family loves Chinese food," says Carol Roane, Sarasota, Florida, "so I came up with this quick-and-easy recipe to use up leftover chicken, pork or beef."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 quarts water
  • 6 ounces uncooked thin spaghetti
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1 tablespoon reduced-fat butter
  • 1 pound boneless skinless chicken breasts, cut into 2-inch strips
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon canola oil
  • 1/3 cup stir-fry sauce
  • 3 green onions, chopped

Nutritional Facts

1-1/2 cups: 394 calories, 7g fat (1g saturated fat), 66mg cholesterol, 831mg sodium, 44g carbohydrate (0 sugars, 5g fiber), 35g protein.


  1. In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm.
  2. In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat. Yield: 4 servings.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Szechuan Chicken Noodle Toss in Light & Tasty October/November 2003, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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rllewis7 User ID: 7124309 227086
Reviewed May. 28, 2015

"A quick, easy meal perfect for weeknight dinners! This is definitely a family favorite!"

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