Chicken Mein And Vegetables In Creamy Szechuan Dressing Recipes

CHICKEN, MEIN, AND VEGETABLES IN CREAMY SZECHUAN DRESSING

Steps:

• Cut cooked chicken into bite sized pieces.
• Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
• In a separate bowl combine mayo, mustard, sesame oil and remaining 1/4 cup soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
• Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles. Mix gently.
• Add reserved mayo mixture and blend well.
• Cover and refrigerate until ready to serve, preferably overnight.
• About 30 minutes before serving, remove from fridge and toss in julienned snow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
• Garnish with cilantro and sesame seeds.

SZECHUAN CHICKEN AND VEGETABLES

Steps:

• Heat oil in a large non-stick skillet over medium-high heat. Add chicken, and sprinkle with pepper flakes; stir fry 3 minutes.
• Add vegetables and teriyaki sauce; stir fry 5 minutes or until vegetables are crisp-tender and chicken is thoroughly cooked.

CHOW MEIN WITH CHICKEN AND VEGETABLES

Steps:

• Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
• Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
• Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
• Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

TEN MINUTE SZECHUAN CHICKEN

Steps:

• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

SZECHUAN CHICKEN

Steps:

• Toss chicken with cornstarch. Heat dressing in large skillet or wok on medium-high heat. Add chicken; cook and stir 3 to 4 min. until chicken is no longer pink. Add yellow onions and garlic; cook and stir 3 min or until onions are tender.
• Stir in water, soy sauce, vinegar and sugar; cover. Simmer on low heat 2 to 3 min. or until chicken is done. Stir in green onions and pepper.
• Top with nuts before serving.

CREAMY CHICKEN & VEGETABLES

Steps:

• Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.

SZECHUAN SKILLET CHICKEN

Steps:

• Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.