SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
- Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
- Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
- Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.
EASY SZECHUAN CHICKEN WITH NOODLES
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
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
SZECHUAN NOODLES
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
SZECHUAN CHICKEN NOODLE TOSS
"My family loves Chinese food," says Carol Roane, Sarasota, Florida, "so I came up with this quick-and-easy recipe for leftover chicken, pork or beef."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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. , 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.
Nutrition Facts : Calories 394 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 831mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 5g fiber), Protein 35g protein.
SZECHUAN CHICKEN AND NOODLES RECIPE - (4.5/5)
Provided by TrayH
Number Of Ingredients 10
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 onto a plate. * 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. * Add in the cooked broccoli last. When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.
TEN MINUTE SZECHUAN CHICKEN
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
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
SZECHUAN NOODLES
Make and share this Szechuan Noodles recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade.
- Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
- Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
- Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
- Add the red and yellow bell peppers and scallions; toss well.
- Serve warm or at room temperature.
- The remaining sauce may be added, as needed, to moisten the pasta.
- Enjoy!
SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE
Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.
Provided by Julie Hubert
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
- Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
- Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
- Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
- Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 67.3 g, Cholesterol 73.2 mg, Fat 13.2 g, Fiber 6.3 g, Protein 37.1 g, SaturatedFat 2.4 g, Sodium 1491.3 mg, Sugar 3.8 g
SZECHUAN CHICKEN AND NOODLES
Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.
Yield 6
Number Of Ingredients 10
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.
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