Szechuan Chicken And Noodles Recipe 455

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 onto a plate. * 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. * Add in the cooked broccoli last. When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.

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.

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:

• Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly. Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate. Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper flakes; stir-fry 2 minutes. Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts. **Add 1 diced red or orange bell pepper to the skillet along with the broccoli slaw in step 3. If you desire. PER SERVING (1 3/4 cups): 324 Cal, 8 g Fat, 1 g Sat Fat, 0 g Trans Fat, 59 mg Choi, 347 mg Sod, 36 g Carb, 4 g Sugar, 7 g Fib, 30 g Prot, 95 mg Calc.

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.