Sichuan Style Chicken With Rice Noodles Recipes

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SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

SZECHUAN CHICKEN



Szechuan Chicken image

Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.

Provided by SharleneW

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb skinless chicken breast half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
6 green onions, cut into 2-inch pieces
1 green pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1/4 cup dry-roasted unsalted peanuts

Steps:

  • With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
  • In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
  • In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
  • Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
  • With slotted spoon transfer vegetables to bowl.
  • Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
  • Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
  • Return vegetables to pan; heat through.
  • To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

EASY SZECHUAN CHICKEN WITH NOODLES



Easy Szechuan Chicken with Noodles image

Hot and spicy, and full of flavour. This easy Szechuan Chicken recipe is my take on the classic Szechuan Chicken from the Sichuan Province of China. I've adapted it to suit my own taste (and pantry ingredients), and what it lacks in authenticity, it certainly makes up for in taste.

Provided by Veronica

Categories     Main Course

Time 50m

Number Of Ingredients 27

1 lb (450g) chicken breast fillet (See note 1)
4 tablespoons (¼ cup) soy sauce
1/2 teaspoon salt
2 tablespoons (16g) cornflour / cornstarch
4 tablespoons sunflower or canola oil (for frying)
2 large eggs
1 pinch salt
3 tablespoons cornflour / cornstarch (see note 2)
1 cup finely shredded cabbage
1 cup broccoli florets
1/2 cup shredded carrots
1/2 cup chopped green beans
1 cup sliced button mushrooms
1 cup beansprouts
4 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
2 tablespoons brown sugar
1 teaspoon crushed garlic (fresh garlic cloves or use from a jar)
1/2 teaspoon crushed ginger (fresh or from a jar)
1 teaspoon crushed sichuan pepper (See note 3)
1 teaspoon dried chili flakes (more or less to your own taste)
1/2 teaspoon 5-spice powder
1 tablespoon rice wine vinegar OR balsamic vinegar
1 tablespoon tomato puree
2 teaspoons cornflour / cornstarch (mixed with 2 tablespoons water)
1 cup chicken stock (if you don't have stock, use a stock cube dissolved in 1 cup of boiling water.)

Steps:

  • Cut the chicken into bite-sized pieces
  • Whisk the soy sauce, cornflour and salt in a bowl to remove any lumps.
  • Add the chicken and mix to coat thoroughly. Set aside for 10 to 15 minutes to marinate.
  • Once marinated, drain the chicken through a colander, reserving the marinade. This will be used to thicken the sauce later.
  • Place all the ingredients for the batter in a mixing bowl and whisk to remove any lumps
  • Heat the oil in a frying pan
  • Dip pieces of chicken into the batter and then place immediately into the hot oil. Fry until brown all over and there is no pink showing when a piece is cut in half. The internal temperature should be 74°C/165°F (see notes)
  • Drain the fried chicken pieces on kitchen paper towel and set aside.
  • Peel, shred and slice the vegetables. Shred the cabbage finely; quarter the button mushrooms. Try to keep the vegetables to a consistent size so they all cook at the same time.
  • Combine all the sauce ingredients (with the exception of the cornflour) in a wok or large frying pan.
  • Add the chopped vegetables and stir well to coat with the sauce.
  • Stirfry over a medium heat for 2 minutes until the vegetables are warmed through, then add the stock and bring to the boil.
  • Cover with a lid, turn the heat down to a simmer and leave for 10 to 15 minutes until the vegetables are cooked. Don't allow them to overcook and become mushy; the vegetables should still be al dente.
  • Taste the sauce for flavour and seasoning and adjust if necessary.
  • Add the leftover marinade, bring to the boil and allow to thicken. If there isn't enough marinade left to thicken the sauce, just mix 2 teaspoons of cornflour/cornstarch with 2 tablespoons of water and drizzle in slowly, stirring all the while, until the desired consistency is reached. The sauce should be the consistency of thick cream (or thick gravy).
  • Now add the cooked chicken back to the pan, mix through and heat until the chicken is hot.
  • Serve on a bed of noodles or white rice.

Nutrition Facts : Calories 500 kcal, Carbohydrate 23.7 g, Protein 41.6 g, Fat 26.9 g, SaturatedFat 4.7 g, Cholesterol 194 mg, Sodium 2574 mg, Fiber 3.6 g, Sugar 8.6 g, ServingSize 1 serving

SICHUAN-STYLE CHICKEN WITH RICE NOODLES



Sichuan-Style Chicken with Rice Noodles image

You'll find many of these ingredients in the Asian section of your supermarket or health food store. Stock up: We promise you'll be making this well into fall.

Categories     Chicken     Kid-Friendly     Dinner     Kale     Noodle     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 17

1 1/2 bunches scallions, divided
1 8" piece dried kombu
1 2" piece ginger, peeled, thinly sliced
3 star anise pods
1 tablespoon Sichuan peppercorns
1/4 cup plus 2 tablespoons soy sauce
1 tablespoon kosher salt, plus more
1 (3 1/2-4-pound) chicken
8 ounces dried thin rice noodles (not vermicelli)
2 teaspoons toasted sesame oil, divided
1/2 bunch Tuscan kale, tough stems removed, leaves very thinly sliced (about 3 cups)
Pinch of sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon furikake seasoning, plus more for serving
Chili oil (for serving)
Ingredient info:
Furikake, a dried blend of seaweed, sesame seeds, fish flakes, salt, and other seasonings, can be found at Asian markets, some supermarkets, and online.

Steps:

  • Cut 1 bunch scallions into 1" pieces; thinly slice remaining bunch of scallions and set aside. Bring 12 cups water to a brisk simmer in a large stockpot and add scallions, kombu, ginger, star anise, Sichuan peppercorns, 1/4 cup soy sauce, and 1 tablespoon salt; cook until kombu is softened, 10-15 minutes.
  • Add chicken to pot and reduce heat so liquid is at a very gentle simmer. Poach chicken, uncovered, until cooked through and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 40-45 minutes. Transfer chicken to a plate and let cool.
  • Meanwhile, increase heat to mediumhigh and bring poaching liquid to a boil; cook until reduced by half, 30-45 minutes. Fish out scallions, ginger, and star anise from pot with a slotted spoon and discard. Add noodles to poaching liquid and cook according to package instructions. Drain and toss in a large bowl with 1 teaspoon sesame oil.
  • Combine kale, sugar, a pinch of salt, and remaining 1 teaspoon sesame oil in a medium bowl and massage kale, rubbing between your fingers, until softened and shiny, about 30 seconds. Add vinegar, rice noodles, reserved sliced scallions, 1 tablespoon furikake, and remaining 2 tablespoons soy sauce and toss to combine; season with salt.
  • Remove skin and bones from chicken; discard. Slice or shred meat. Serve with noodles, drizzled with chili oil and sprinkled with more furikake.
  • Do Ahead
  • Chicken can be poached 1 day ahead; let cool, cover and chill chicken and liquid separately. Bring to room temperature before slicing. Noodle mixture can be made 3 hours ahead; store at room temperature. Moisten with more soy sauce and vinegar before serving.

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