SZECHUAN CHICKEN STIR-FRY
A great stir-fry is all about timing. The trick is to have all the ingredients prepped and ready to go before you start to cook so that every element can go in at exactly the right moment. Cooking in stages also allows the vegetables to get that irresistible seared-yet-crisp-and-tender quality. Sambal oelek is available in the international aisle of most supermarkets and is worth keeping on hand for adding a last-minute kick to many dishes. You could also substitute a generous pinch of crushed red pepper.
Provided by Deb Wise
Time 25m
Yield Serves 4
Number Of Ingredients 18
Steps:
- Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
- Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.
Nutrition Facts : Calories 420, Carbohydrate 32.3 g, Cholesterol 66 mg, Fat 16.7 g, Fiber 2.7 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 478 mg
SZECHUAN CHICKEN RECIPE
Easy Szechuan Chicken Recipe with crispy coated chicken tossed with vegetables, dry chillies, Sichuan peppercorns and flavourful seasonings.
Provided by Khin
Categories Main Course
Number Of Ingredients 20
Steps:
- First marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch. Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.
- To shallow fry the chicken pieces, heat the wok/pan into high heat about 350°F, add oil about 1" high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown by turning sides. Then remove from oil and set it aside.
- Leave 2 tablespoon of oil in the wok, add chopped onions and stir fry few seconds with medium-high heat. Then follow with the dried chilli and continue stir fry for another 1 minute.
- Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.
- Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.
- Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.
Nutrition Facts : Calories 419 kcal, Carbohydrate 13 g, Protein 23 g, Fat 30 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 123 mg, Sodium 744 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 21 g, ServingSize 1 serving
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
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.
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 FRIED CHICKEN
Make and share this Szechuan Fried Chicken recipe from Food.com.
Provided by acid.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut meat into bite-size pieces.
- Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
- Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
- Mix cornstarch and cold water.
- Heat oil very hot.
- Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
- Repeat until all chicken is cooked, draining each batch on absorbent paper.
- Pour off all but 2 tbs.
- of oil.
- Add chiles, garlic, and ginger, and stir fry until garlic is golden.
- Add scallions and toss for a few seconds.
- Add stock mixture and bring to a boil.
- Stir cornstarch mixture and add; stir until thickened.
- Add chicken and toss to heat through.
SZECHUAN SKILLET CHICKEN
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
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.
SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS
This recipe is out of Cooking Light magazine. It is very much like Kung Pao chicken. I have played with this recipe a lot. I like to add veggies and usually turn the heat level up a bit. This recipe is habit forming!
Provided by AZRT8871
Categories Chicken Breast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
- Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
- Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
- Heat 1 tablespoon vegetable oil in pan.
- Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
- Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
- Serve over rice.
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- Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
- Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.
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