Szechuan Chicken Salad Recipes

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SZECHUAN CHICKEN AND PASTA



Szechuan Chicken and Pasta image

We're not exaggerating when we say this dinner couldn't be easier. With only 5 minutes of prep and 5 ingredients, you'll have dinner on the table in 30 minutes - faster than you could get take-out delivered.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 5

1 lb boneless skinless chicken breasts, cut into 3/4- to 1-inch pieces
1 small red onion, cut into thin wedges
2 cups water
1 1/2 cups uncooked fusilli (corkscrew) pasta (about 6 oz)
1 bag (19 oz) frozen stir-fry Szechuan meal starter

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.

Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 70 mg, Fiber 5 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 5 g, TransFat 0 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!

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

SICHUAN CUCUMBER SALAD



Sichuan Cucumber Salad image

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

Provided by Chelsea

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 10

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

Steps:

  • Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
  • Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
  • Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

SZECHUAN SHRIMP SALAD



Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

SZECHUAN CHICKEN SALAD



Szechuan Chicken Salad image

Make and share this Szechuan Chicken Salad recipe from Food.com.

Provided by Gingerbear

Categories     Szechuan

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

2 teaspoons cooking oil
1 teaspoon toasted sesame oil
3 garlic cloves, minced
2 tablespoons grated fresh ginger
1/3 cup rice vinegar or 1/3 cup white wine vinegar
2 tablespoons reduced sodium soy sauce
4 boneless skinless chicken breast halves (12 ounces total)
1 fresh jalapeno pepper, seeded and chopped
1/2 teaspoon sugar
1 medium carrot, cut into matchstick strips
1 cup peeled jicama, cut in matchstick strips
4 lettuce leaves
2 medium cucumbers, quartered lengthwise and cut into 1/4 inch slices
1 1/3 cups enoki mushrooms
2 green onions, sliced
2 tablespoons chopped unsalted peanuts

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.

Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9

SICHUAN CHICKEN SALAD



Sichuan Chicken Salad image

Provided by Marian Burros

Categories     dinner, easy, lunch, salads and dressings, main course

Time 26m

Yield 6 to 8 servings as part of Chinese meal

Number Of Ingredients 13

2 ribs celery
2 small fresh red or green chilies, minced, including seeds
1 tablespoon finely minced ginger
3 garlic cloves, peeled and finely minced
2 scallions, white part only, minced
2 tablespoons light soy sauce
2 tablespoons Chinese white rice vinegar
1 teaspoon sugar
1/4 teaspoon salt (optional)
1 teaspoon freshly ground white pepper
2 whole chicken breasts, poached, cooled and shredded
2 tablespoons sesame oil
2 tablespoons chopped fresh coriander (leaves and stems)

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.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 1 gram, TransFat 0 grams

SZECHUAN CHICKEN PASTA SALAD



Szechuan Chicken Pasta Salad image

Make and share this Szechuan Chicken Pasta Salad recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

4 boneless skinless chicken breast halves, cut in thin strips
3 tablespoons light soy sauce
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons sesame oil
1/2 lb vermicelli, cooked according to package directions
1/2 cup chopped green onion
1/2 cup finely grated carrot
1/2 cup seeded and grated cucumber
1 1/2 cups fresh bean sprouts, rinsed and drained
1 tablespoon sesame seeds (garnishment)
1/2 cup water
6 tablespoons light soy sauce
3 tablespoons peanut butter
2 tablespoons cider vinegar
2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 547.9, Fat 18.1, SaturatedFat 3.2, Cholesterol 75.5, Sodium 2474.9, Carbohydrate 55.2, Fiber 4.7, Sugar 8.6, Protein 41.8

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