SZECHWAN CHICKEN
This is a very easy and very tasty Chinese recipe that is also kid-friendly! It is a favorite around our house, both among mom and dad as well as our younger picky eaters. It goes great with white rice and egg rolls!
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
- Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 16 g, Cholesterol 87.9 mg, Fat 9.6 g, Fiber 1.6 g, Protein 38.7 g, SaturatedFat 1.9 g, Sodium 1495.7 mg, Sugar 3.4 g
SICHUAN CASHEW CHICKEN
Dinner ready in 30 minutes. Enjoy this delicious chicken with vegetables and noodles - a wonderful meal sprinkled with cashew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
- Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir- fry sauce; cook and stir about 30 seconds or until heated through.
- Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles. Sprinkle with cashews.
Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg
SZECHUAN CASHEW CHICKEN
This dish has a wonderful, authentic taste, and is spicy. It's easy to make if you have all ingredients prepped and ready in bowls before you begin cooking.
Provided by Northwest Lynnie
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Combine marinade ingredients in a bowl and stir in the chicken pieces to coat.
- Let stand at room temperature for 20 minutes;drain.
- Pour 3 Tbsp peanut oil into a very large skillet or wok.
- Heat to medium high.
- Stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder.
- Wipe out skillet or wok with a paper towel.
- Add remaining 3 Tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes.
- Add chicken to the skillet.
- Combine sauce ingredients and pour over chicken and vegetables.
- Cook and stir over medium heat until sauce is thickened.
- Mix in cashews.
- Serve immediately with rice.
- Preparation time is cooking time.
Nutrition Facts : Calories 585.9, Fat 27.7, SaturatedFat 5.2, Cholesterol 109.7, Sodium 1642.2, Carbohydrate 27, Fiber 3.5, Sugar 10.6, Protein 53
SZECHUAN CHICKEN WITH CASHEW NUTS
Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.
Provided by mfores1
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
- Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
- Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
- In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
- Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
- Add the chicken and the cashew nuts.
- Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
- Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.
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.
SZECHWAN CHICKEN & CASHEWS
Number Of Ingredients 14
Steps:
- 1. Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 minutes.2. Combine 2 tablespoons soy sauce, cornstarch, Splenda and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. 3. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews.
Nutrition Facts : Nutritional Facts Serves
GO GIRL HOT SZECHWAN CHICKEN
Go girl, this is HOT. If it is too hot, just cut down on ingredients that make a dish more spicy (like onions, green onions, chilies or chili paste).
Provided by Marie-Lyne
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
- Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 18.5 g, Cholesterol 68.4 mg, Fat 14.7 g, Fiber 3 g, Protein 32.2 g, SaturatedFat 2.5 g, Sodium 568.3 mg, Sugar 8.1 g
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