Szechuan Chicken Pasta Salad Recipes

SZECHWAN CHICKEN-PASTA SALAD

Steps:

• Cut chicken into 3/4-inch pieces. Coarsely chop the pea pods. For sauce, in a small bowl stir together the soy sauce, rice vinegar or white vinegar, chili oil, and crushed red pepper. Set aside.
• In a large saucepan cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender. Drain. Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Stir-fry the garlic in hot oil for 15 seconds. Add the pea pods, red or green pepper, and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok.
• Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove the chicken from the wok. Repeat with remaining chicken. Return all chicken to the wok. Add the sauce to the wok. Add the cooked vegetables and noodles. Stir ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Sprinkle with peanuts. Serve immediately. Makes 5 servings. Chili Oil
• For milder flavor, increase cooking oil to 1/2 cup.
• In a small sauepan heat cooking oil and sesame oil to 365 degree F. Remove from heat. Stir in ground red pepper. Cool. Strain. Cover and store in the refrigerator. Makes about 1/2 cup.

SZECHUAN PASTA CHICKEN SALAD

Steps:

• Poach and cool chicken breasts. Cut into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with ½ cup soy sauce, then peanut oil. Cool to room temperature, occasionally stirring the noodles to coat thoroughly. Combine mayonnaise with mustard, sesame oil and the remaining ¼ cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight. Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds.

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.

ASIAN-INSPIRED CHILLED PASTA SALAD WITH CHICKEN

Steps:

• Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
• Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
• Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.

SZECHUAN CHICKEN AND PASTA

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; stir-fry 3 to 5 minutes or until chicken is light brown.
• Stir in water; heat to boiling. Stir in pasta. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain).
• Stir in contents of meal starter bag. Reduce heat to medium; cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and sauce chips are melted.

SICHUAN CHICKEN SALAD

Steps:

• Cut the celery thinly on the diagonal; stack and cut into matchstick shreds. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking. Drain again and set aside.
• Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
• Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.

SZECHUAN CHICKEN SALAD

Steps:

• In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
• Cook and stir garlic and ginger in hot oil for 15 seconds.
• Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
• Cool completely.
• Rinse chicken; pat dry.
• Place in a plastic bag set in a shallow dish.
• Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
• Close bag.
• Marinate in the refrigerator for 4 to 24 hours.
• Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
• Cover and chill for 4 to 24 hours.
• Drain chicken, discarding marinade.
• Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
• Cut chicken into bite-size strips.
• Combine the carrot and jicama.
• To serve, line 4 salad plates with the lettuce.
• Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
• Stir dressing; drizzle 1 tablespoon dressing over each serving.

ASIAN CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, broccoli, peas, bamboo shoots and red pepper., In a small bowl, whisk the remaining ingredients. Pour over chicken mixture; toss to coat. Drain pasta and rinse in cold water; add to salad.

MANDARIN CHICKEN PASTA SALAD

Steps:

• To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
• Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
• To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

SZECHUAN CHICKEN PASTA SALAD

Steps:

• In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
• In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
• In large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well.
• Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds.
• For the Dressing: In small bowl, whisk all dressing ingredients together.