Suzanneschicken Recipes

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TEN MINUTE SZECHUAN CHICKEN



Ten Minute Szechuan Chicken image

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Provided by PUSATERI

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 ½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
⅛ teaspoon cayenne pepper, or to taste

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.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g

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!

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)



Mussakhan (Roast Chicken With Sumac and Red Onions) image

Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.

Provided by Mayukh Sen

Categories     dinner, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

2 pounds bone-in, skin-on chicken thighs and drumsticks
1 large lemon, juiced (about 4 tablespoons)
4 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons sumac, plus more for serving
4 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Sea salt and ground black pepper
1 large red onion (about 1 pound), halved and thinly sliced
2 tablespoons pine nuts
Naan or Arabic taboon bread, for serving
Coarsely chopped fresh parsley leaves, for serving

Steps:

  • Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
  • When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
  • In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
  • To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams

SCHEZUAN CHICKEN



Schezuan Chicken image

I clipped this recipe from the newspaper over twenty years ago. When it was just DH & I, this was a favorite. The kids aren't so fond of spicy foods, so I don't serve it often anymore. The first time I served it, I used the wrong spices for "heat" by mistake. When I checked the conversion later on, it turned out to be twelve times too hot. DH should've gotten a medal for eating it. But when the spices are balanced, this is a great dish.

Provided by Judy from Hawaii

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup vegetable oil
2 cloves garlic
2 chicken breasts, boned,skinned,& cut into thin strips
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon cornstarch
3/4 teaspoon ground ginger
1/2 teaspoon Tabasco sauce
2 cups julienne carrots
1 (6 ounce) package snow peas, thawed & drained

Steps:

  • In a wok or large skillet, over high heat, heat oil.
  • Add garlic& saute 1 minute.
  • Add chicken& stir fry till pieces turn white.
  • Combine soy sauce, sherry, sugar, cornstarch, ginger,& Tobasco sauce.
  • Add to skillet along with carrots.
  • Stir fry for 3 minutes.
  • Add snow peas& stir fry for 3 minutes longer.

Nutrition Facts : Calories 225, Fat 13.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 731.2, Carbohydrate 8.6, Fiber 1.9, Sugar 3.9, Protein 12.6

SUZANNE'S CHILI



Suzanne's Chili image

I came up witih this recipe when I was in high school and just kept fiddling with it over the years. I've got it figured out where the whole family likes it very well. Sometimes we have this over Fritos and sprinkle shredded cheese and onions on top. I also like to have a little bit of mustard on top of mine. Sour cream's good on it, too!

Provided by St. Louie Suzie

Categories     Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground beef
1 large onion, chopped
1 cup fresh tomato, chopped
2 (15 ounce) cans red kidney beans
1 (15 ounce) can black beans
1 (29 ounce) can tomato sauce
1 (10 ounce) can tomatoes and green chilies (such as Rotel)
1 teaspoon salt
2 teaspoons crushed red pepper flakes
1 teaspoon black pepper
1 bay leaf
1/4 teaspoon dried basil
1/2 teaspoon cinnamon
1 tablespoon sugar
1 1/2 tablespoons chili powder
4 garlic cloves, minced

Steps:

  • Cook ground beef in bottom of a large soup pot and drain off most grease.
  • Add chopped onion to cook until softened.
  • Add all other ingredients (do not drain any of the cans).
  • Simmer 30 - 60 minutes for flavors to meld.
  • Adjust spices to your taste.

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