SZECHUAN CHICKEN
Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
SZECHUAN GARLIC CHICKEN
Make and share this Szechuan Garlic Chicken recipe from Food.com.
Provided by zachary.blake
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop chicken breasts into 2-inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 20 minutes. Heat vegetable in wok over medium heat 1 minutes. Add chicken pieces. Stir-fry until chicken is almost cooked, 3-4 minutes. Remove chicken, draining well over wok; set aside. Remove all but 4 tablespoons oil from wok. Dissolve cornstarch in chicken broth to make a paste; set aside. Heat oil in wok over medium heat 1 minutes. Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots. Stir-fry about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat for 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 teaspoons sesame oil. Serve hot.
Nutrition Facts : Calories 209.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 66, Sodium 1315.9, Carbohydrate 6.6, Fiber 0.9, Sugar 1.6, Protein 29.8
SPICY HONEY CHICKEN AND CELERY, SZECHUAN STYLE.
Make and share this Spicy Honey Chicken and Celery, Szechuan Style. recipe from Food.com.
Provided by GT in SA
Categories Poultry
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Toss chicken pieces with cornstarch to coat.
- Heat oil in wok or skillet, stir-fry celery pieces over high heat for one minute and set aside.
- Add more oil to utensil if required and quickly brown chicken pieces with garlic. Work in two batches if necessary.
- Return celery and chicken to utensil, add rest of the ingredients, cover and simmer until chicken is cooked, approximately 3 minute.
- Serve with boiled or fried rice and stir-fried vegetables.
Nutrition Facts : Calories 526.7, Fat 23.4, SaturatedFat 6.7, Cholesterol 160, Sodium 2250.5, Carbohydrate 21.4, Fiber 1.5, Sugar 11, Protein 56.7
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
10 MINUTE SZECHUAN CHICKEN
This is a very simple recipe that produces stunning results. Szechuan cooking is usually pretty spicy, but this recipe is surprisingly mild. I like to jack it up a bit with some hot sauce, but my family doesn't like spicy food, so I do my own at the table.
Provided by Mirj2338
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
SZECHUAN CHICKEN
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
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
SICHUAN HACKED CHICKEN
Provided by Jonathan Reynolds
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
- Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
- Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
- Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
- Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 67 grams, Carbohydrate 9 grams, Fat 89 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 866 milligrams, Sugar 3 grams, TransFat 0 grams
SZECHUAN FRIED CHICKEN
Make and share this Szechuan Fried Chicken recipe from Food.com.
Provided by acid.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut meat into bite-size pieces.
- Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
- Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
- Mix cornstarch and cold water.
- Heat oil very hot.
- Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
- Repeat until all chicken is cooked, draining each batch on absorbent paper.
- Pour off all but 2 tbs.
- of oil.
- Add chiles, garlic, and ginger, and stir fry until garlic is golden.
- Add scallions and toss for a few seconds.
- Add stock mixture and bring to a boil.
- Stir cornstarch mixture and add; stir until thickened.
- Add chicken and toss to heat through.
CHINESE GARLIC CHICKEN
The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
Provided by Steve Bowden
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and black pepper. Toss with flour until coated.
- Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
- Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g
TEN MINUTE SZECHUAN CHICKEN
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
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
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