SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
- Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
- Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
- Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.
BILLY'S SZECHUAN-STYLE CHICKEN AND BROCCOLI WITH MUSHROOMS
Make and share this BILLY'S SZECHUAN-STYLE CHICKEN AND BROCCOLI WITH MUSHROOMS recipe from Food.com.
Provided by Billy R.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Stir the cornstarch, salsa, chicken stock, soy sauce, sugar, garlic powder and ginger powder in a medium bowl with a fork until it's well mixed and set aside.
- Heat 1½ Tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken cubes and cook until they start to brown, stirring often. Remove the chicken from the skillet and set aside.
- Add 1 more Tablespoon of oil to the skillet. Add the fresh ginger, onion, garlic, and mushrooms cook for two minutes. Add broccoli and bell pepper and cook until they are tender-crisp, stirring often.
- Stir the cornstarch mixture and add it to the skillet. Cook and stir until the mixture boils and thickens.
- Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.
- Add sesame oil and stir.
- Serve over the rice.
Nutrition Facts : Calories 619.1, Fat 22.8, SaturatedFat 4.8, Cholesterol 74, Sodium 1200.3, Carbohydrate 68.6, Fiber 3.5, Sugar 7, Protein 34.8
SZECHUAN-STYLE CHICKEN AND BROCCOLI
Make and share this Szechuan-Style Chicken and Broccoli recipe from Food.com.
Provided by coffee31807
Categories One Dish Meal
Time 3h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1" cubes and brown lightly in oil in skillet. Place in slow cooker.
- Stir in remaining ingredients.
- Cover, cook on high 1 - 1/2 hours or on low 2 - 3 hours.
Nutrition Facts : Calories 213.8, Fat 10.5, SaturatedFat 2.2, Cholesterol 46.4, Sodium 768.9, Carbohydrate 12.3, Fiber 1.7, Sugar 6, Protein 18.2
SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
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 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.
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