Szechuanchickenwithpeanuts Recipes

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SZECHUAN CHICKEN RECIPE



Szechuan Chicken Recipe image

This Szechuan chicken recipe is quick and easy to make with just the right amount of spice, with seasoned chicken, a variety of chili peppers and homemade Szechuan sauce. Great for an easy weeknight meal.

Provided by Mike Hultquist

Categories     Main Course

Number Of Ingredients 24

1 pound chicken breast (chopped into bite-sized pieces (you can also use chicken thighs if you'd like))
1/4 cup soy sauce
Salt and pepper to taste
1/2 cup corn starch
1 tablespoon sesame oil (or use olive oil)
1 large bell pepper (chopped)
2 serrano pepper (chopped (optional for extra spicy!))
10 dried chile de arbol peppers (optional for extra spicy, or use other dried peppers you love)
1 tablespoon Szechuan peppercorns (or use black peppercorns)
1/4 cup peanuts (chopped (plus more for garnish - cashews are great here, too!))
1/4 soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger (fresh minced ginger is good too)
1 tablespoon honey (or more for sweeter)
1 tablespoon chili garlic sauce
1 teaspoon garlic powder (fresh minced garlic is good too)
1 teaspoon sriracha (or more to taste)
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch (for thickening)
1/2 - 1 teaspoon szechuan peppercorns (lightly toasted and ground or use black peppercorns instead)
1/2 - 1 teaspoon Chinese 5 spice
Cooked white rice or noodles, spicy chili flakes

Steps:

  • Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.

Nutrition Facts : Calories 392 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 1240 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SZECHUAN CHICKEN WITH PEANUTS 6 WW PTS



Szechuan Chicken With Peanuts 6 Ww Pts image

I've made this several times and we really enjoy it. I believe it came from a Weight Watchers cookbook, but I can't quite remember. It has 6 WW points, if you are following that program. Even if you're not, it's great, and I think even better than what you'd get in a restaurant. My husband, who is definitely anti-diet food anything, really likes it.

Provided by AndreaVT96

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken breast, cut into strips
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1/2 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons chili-garlic sauce
1 tablespoon oil
1 tablespoon minced peeled gingerroot
2 garlic cloves, minced
1 green bell pepper, chopped
2 medium carrots, thinly sliced on the diagonal
1/4 cup unsalted dry roasted peanuts

Steps:

  • Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
  • Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
  • Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
  • Add ginger and garlic, stir-fry about 15 seconds.
  • Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
  • Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
  • Serve with rice, if desired.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS



Szechuan-Style Stir Fry Chicken With Peanuts image

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

2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
2 tablespoons vegetable oil, divided
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons sugar
2 1/2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 1/4 teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons minced green onions
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic (about 7 cloves)
1 teaspoon chili paste with garlic
1 1/2 cups drained sliced water chestnuts
sliced green onion top
3/4 cup dry-roasted unsalted peanuts
6 cups hot cooked long-grain rice

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.

SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE



Szechuan Chicken, Peppers, and Peas on Rice image

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

1 cup jasmine rice
1 ½ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
3 tablespoons cornstarch
3 tablespoons vegetable oil
2 (6 ounce) packages sugar snap peas
1 red bell pepper, diced
⅓ cup low-sodium soy sauce
¼ cup water
2 tablespoons rice wine vinegar
2 large cloves garlic, minced
2 teaspoons white sugar
1 teaspoon chili garlic sauce
2 green onions, thinly sliced

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

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 SKILLET CHICKEN



Szechuan Skillet Chicken image

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

1/4 cup cold water
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
1 small sweet red pepper
1 small green pepper
2 medium carrots
1 cup coarsely chopped cashews
2 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 green onions, thinly sliced
1 teaspoon minced fresh gingerroot
4-1/2 cups hot cooked rice

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



Szechuan Chicken image

Make delicious Szechuan Chicken that is sure to rival any Chinese take-out entrée! Top your Szechuan Chicken with roasted peanuts to complete the dish.

Provided by My Food and Family

Categories     Chinese Food

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 lb. boneless skinless chicken thighs, cut into thin strips
2 Tbsp. cornstarch
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
1 yellow onion, thinly sliced
3 cloves garlic, minced
1/4 cup water
4 tsp. lite soy sauce
1 Tbsp. HEINZ Apple Cider Vinegar
1 tsp. sugar
2 green onions, thinly sliced
1/8 tsp. ground red pepper (cayenne)
1/4 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • Toss chicken with cornstarch. Heat dressing in large skillet or wok on medium-high heat. Add chicken; cook and stir 3 to 4 min. until chicken is no longer pink. Add yellow onions and garlic; cook and stir 3 min or until onions are tender.
  • Stir in water, soy sauce, vinegar and sugar; cover. Simmer on low heat 2 to 3 min. or until chicken is done. Stir in green onions and pepper.
  • Top with nuts before serving.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 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!

SZECHUAN NOODLES WITH PEANUT SAUCE



Szechuan Noodles with Peanut Sauce image

Categories     Peanut     Bell Pepper     Summer     Chill     Vegan     Noodle     Bon Appétit

Yield Serves 6 as a main-course

Number Of Ingredients 15

1/2 cup (or more) canned vegetable broth
1 cup super-chunky peanut butter
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons chili-garlic sauce*
5 garlic cloves, minced
12 ounces dried chow mein udon (Asian-style noodles)*
1 tablespoon canola oil
8 large bok choy leaves
2 red bell peppers, halved lengthwise
2 large carrots, peeled
1 bunch green onions
2 cups shredded Napa cabbage
2 tablespoons toasted sesame seeds
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

  • Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
  • Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
  • Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.

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From rasamalaysia.com


SZECHUAN CHICKEN (ONE POT) | ONE POT RECIPES
2019-10-18 Remove from pan and keep aside. Add aromatics- Add garlic, ginger, chilis, peppercorns, and stir-fry. Add ingredients for sauce- Add soy sauce, vinegar, chili garlic sauce, sesame oil, sugar, and stir everything together until smooth. Mix- Add the chicken back into the sauce and mix until chicken is fully coated. Enjoy!
From onepotrecipes.com


SZECHUAN FRESH PEPPER CHICKEN | CHINA SICHUAN FOOD
2016-03-14 Cut chicken thigh meat or beast into small cubes, marinating with salt, Chinese cooking oil and cornstarch. Cut fresh chili peppers into small circles around half inch long. Heat a large amount of oil in wok and slide the chicken meat in. Quickly fry for half minutes until the chicken meat turns white. Then you will get the tenderest chicken in ...
From chinasichuanfood.com


SZECHUAN SPICY PEANUTS (黄飞鸿花生, HUANG FEI HONG SPICY …
2020-06-19 Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon. (Optional) Add chili peppers …
From omnivorescookbook.com


BEST SZECHUAN CHICKEN RECIPE - SWEET AND SAVORY MEALS
2022-04-20 Brown: After marinating, heat. oil in a deep pan and fry the chicken until cooked evenly on both sides and crispy on the outside. Set it aside on a plate and discard the oil. Saute the veggies: Next, in a large skillet, over medium-high …
From sweetandsavorymeals.com


BEST SZECHUAN CHICKEN RECIPE - HOW TO MAKE SZECHUAN CHICKEN
In a large pan over medium heat, heat 1 tablespoon canola oil. Add ginger and garlic and cook until fragrant, 1 minute. Add bell peppers and cook until soft, 5 minutes, then add dried chile ...
From delish.com


HOW TO MAKE SZECHUAN CHICKEN | KITCHN
2020-06-01 How to Make and Serve Szechuan Chicken. To make Szechuan chicken, start by marinating the chicken in soy sauce, dry sherry or Shaoxing wine, salt, pepper, and cornstarch, and let it sit while you fry the chiles. Frying the dried chiles in some oil is an first important step in the cooking process because the chiles flavor the oil, which in turn ...
From thekitchn.com


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