Spicy Szechuan Chicken With Noodles Recipe 445

EASY SZECHUAN CHICKEN WITH NOODLES

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.

SPICY SZECHUAN CHICKEN WITH NOODLES RECIPE - (4.4/5)

Steps:

• Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly. Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate. Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper flakes; stir-fry 2 minutes. Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts. **Add 1 diced red or orange bell pepper to the skillet along with the broccoli slaw in step 3. If you desire. PER SERVING (1 3/4 cups): 324 Cal, 8 g Fat, 1 g Sat Fat, 0 g Trans Fat, 59 mg Choi, 347 mg Sod, 36 g Carb, 4 g Sugar, 7 g Fib, 30 g Prot, 95 mg Calc.

SPICY SZECHUAN NOODLES

Steps:

• Cook noodles according to package directions, drain and rinse with cold water.
• Set in a large mixing bowl.
• Add remaining ingredients to noodles and toss well.
• Refrigerate until ready to serve.
• This salad can be made a few days ahead of serving time.

SZECHUAN CHICKEN AND NOODLES

Steps:

• Cook the linguine noodles according to the directions on the package.
• In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
• Remove the chicken from the skillet and set aside.
• In the same skillet, add olive oil over medium heat.
• Add the onion and bell pepper and saute until soft (about 8 minutes).
• Once the vegetables are done, add the cooked chicken back to the skillet.
• Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
• Fold in steamed broccoli.
• When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
• Stir to combine and serve.