Szechuan Garlic Chicken Recipes

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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

SZECHUAN GARLIC CHICKEN



Szechuan Garlic Chicken image

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

Provided by zachary.blake

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb skinless chicken breast
vegetable oil (for frying)
1/4 teaspoon cornstarch
3 tablespoons chicken broth
1/4 cup chopped garlic
1/3 cup sliced water chestnuts
1/3 cup bamboo shoots or 1/3 cup cooked carrot
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons soy sauce
1/2 cup water
1 teaspoon sesame oil
1 teaspoon dry sherry (or rice wine)
1/4 teaspoon salt
1 tablespoon sesame oil
1 egg white

Steps:

  • Chop chicken breasts into 2-inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 20 minutes. Heat vegetable in wok over medium heat 1 minutes. Add chicken pieces. Stir-fry until chicken is almost cooked, 3-4 minutes. Remove chicken, draining well over wok; set aside. Remove all but 4 tablespoons oil from wok. Dissolve cornstarch in chicken broth to make a paste; set aside. Heat oil in wok over medium heat 1 minutes. Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots. Stir-fry about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat for 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 teaspoons sesame oil. Serve hot.

Nutrition Facts : Calories 209.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 66, Sodium 1315.9, Carbohydrate 6.6, Fiber 0.9, Sugar 1.6, Protein 29.8

SZECHUAN CHICKEN AND NOODLES



Szechuan Chicken and Noodles image

Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.

Yield 6

Number Of Ingredients 10

1 (13.25 ounce) package linguine noodles
2 Tablespoons butter
4 boneless skinless chicken breasts (cut into bite-size pieces)
2 Tablespoons olive oil
1 yellow onion (diced)
2 green bell peppers (diced)
1 3/4 cups teriyaki sauce
2 teaspoons minced garlic
1 teaspoon paprika
2 cups broccoli florets (steamed)

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.

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!

CHINESE GARLIC CHICKEN



Chinese Garlic Chicken image

The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.

Provided by Steve Bowden

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons peanut oil
15 cloves garlic, peeled
3 tablespoons Shao-Hsing cooking wine or dry sherry
2 tablespoons light soy sauce
1 ⅓ cups chicken stock

Steps:

  • Season chicken with salt and black pepper. Toss with flour until coated.
  • Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
  • Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g

10 MINUTE SZECHUAN CHICKEN



10 Minute Szechuan Chicken image

This is a very simple recipe that produces stunning results. Szechuan cooking is usually pretty spicy, but this recipe is surprisingly mild. I like to jack it up a bit with some hot sauce, but my family doesn't like spicy food, so I do my own at the table.

Provided by Mirj2338

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon corn oil
1 tablespoon sesame oil
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
3 garlic cloves, minced
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tablespoon light brown sugar
1 bunch scallion, cut diagonally in 1-inch pieces
hot cooked rice

Steps:

  • Heat the oils in a wok over high heat.
  • Toss the cubed chicken breast in a bowl with the cornstarch to coat.
  • Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.
  • Add the remaining ingredients except the scallions.
  • Cover and cook for three minutes.
  • Add the scallions.
  • Cover and cook for two more minutes.
  • Serve with hot, cooked rice or fried rice.

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Top Asked Questions

How do you cook Szechuan Chicken in sauce?
Whisk together the sauce ingredients. Cook the chicken pieces through and set to one side. Cook the onions and bell peppers and add in the garlic and chili. Add the chicken back to the skillet with the sauce. Stir to coat the chicken and serve. What does Szechuan chicken taste like?
How to make Szechuan chili sauce?
Add fresh and dried red chilis as well as Szechuan peppercorns and stir fry for about 1 minute. Add soy sauce, vinegar, chili garlic sauce, sesame oil, sugar or honey and mix until smooth.
What is Szechuan Chicken made of?
It is usually cooked with a mix of sweet soy sauce, spicy peppercorns, and some minced ginger and garlic, which gives it a somewhat mouth-numbing sensation. To cook your authentic Szechuan chicken recipe, you can use chicken thigh, wings, or breast cuts.
How to make Sichuan Chicken Fried Chicken?
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.

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