Schezwan Chicken Chinese Style Recipes

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.

Steps:

• With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• With slotted spoon transfer vegetables to bowl.
• Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
• Return vegetables to pan; heat through.
• To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

Steps:

• Cut chicken into 1 1/2 inch cubes.
• Lightly toss with cornstarch in bag to coat.
• Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
• Add soy sauce, vinegar, sugar and water.
• Cover and cook 3 minutes or until chicken is cooked through.
• Add green onions and cayenne; cook uncovered about 2 minutes longer.
• Serve over white rice with a side salad for a complete meal.

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.

Steps:

• Heat 1 tbsp oil in skillet.
• Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
• Add 2 tbsp oil to skillet.
• Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
• Brown onions, remove and place in the bowl with the liver etc.
• Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
• Add the cornstarch mixture, reduce heat.
• Stir until the sauce is smooth and thickened.
• Add liver, mushrooms, onions and brandy.
• Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
• Do not overcook the livers.
• Serve over rice or pasta.

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.