Szechuan Chicken And Peppers Recipes

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

Ingredients

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, PEPPERS, AND PEAS ON RICE

Szechuan Chicken, Peppers, and Peas on Rice image

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

Ingredients

1 cup jasmine rice
1 ½ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
3 tablespoons cornstarch
3 tablespoons vegetable oil
2 (6 ounce) packages sugar snap peas
1 red bell pepper, diced
⅓ cup low-sodium soy sauce
¼ cup water
2 tablespoons rice wine vinegar
2 large cloves garlic, minced
2 teaspoons white sugar
1 teaspoon chili garlic sauce
2 green onions, thinly sliced

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 SKILLET CHICKEN

Szechuan Skillet Chicken image

My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. -Christine Snyder, Boulder, Colorado

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/4 cup cold water
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
1 small sweet red pepper
1 small green pepper
2 medium carrots
1 cup coarsely chopped cashews
2 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 green onions, thinly sliced
1 teaspoon minced fresh gingerroot
4-1/2 cups hot cooked rice

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.

Nutrition Facts : Calories 489 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 845mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

SICHUAN PEPPER CHICKEN

Sichuan Pepper Chicken image

This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children.

Provided by Member 610488

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon soy sauce
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch
1 1/2 lbs boneless chicken breasts, diced into 1-inch cubes
1/2 cup ketchup
1/4 cup chicken broth
1 tablespoon chili-garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons ginger, minced
2 teaspoons garlic, minced
2 teaspoons green onions, minced
10 dried red chilies
1 jalapeno, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup yellow onion, sliced
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon fresh cilantro, chopped

Steps:

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

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