Chicken In Szechuan Sauce Food
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
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 SAUCE
Make and share this Szechuan Sauce recipe from Food.com.
Provided by Evie in Peru
Categories Szechuan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
- Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
- Stir the cornstarch mixture into the soy mixture. Stir until thickened.
Nutrition Facts : Calories 33.2, Fat 0.3, SaturatedFat 0.1, Sodium 387.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.6
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- Place all ingredients except the chicken on a plate or rimmed baking dish in the order that they are added to the skillet: onions, red peppers, dried chilis, Szechuan peppercorns, garlic, and ginger.
- Make the sauce. In a medium bowl whisk together soy sauce, chili garlic paste, rice wine, brown sugar, sesame oil, and 1 tablespoon cornstarch stirring until sugar is dissolved. Set aside.
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- Cut and marinate the chicken. The most popular method used by the locals is to cut the skin-on, bone-in chicken into cubes between half to one inch. However, since I choose not to have bones, I use boneless chicken thighs as it is more convenient to enjoy it without bones.
- Fry the chicken twice. The chicken is crispier if you fry it twice. Start with low temperature and fry again with high temperature. Add two large tablespoons of cornstarch to coat the chicken before deep-frying.
- Dried chilies. Spicy Szechuan chicken required plenty of dried chilies to cook. Dried chilies are often used instead of fresh chili, as the flavor is more intense and does not have any raw taste.
- Groundnuts. This Szechuan chicken recipe also requires some groundnuts. However, you may substitute it with cashew. I use groundnuts which are the most common ingredients in China.
- Szechuan peppercorns. There are two types of Szechuan peppercorns, green and red. The green one is more suitable for making soup dishes slightly numbing.
- Other ingredients for the spicy Szechuan chicken. Other ingredients required are doubanjiang (chili bean paste), douchi (fermented black soybean paste), chili oil, ginger, garlic, and scallion.
- Put it all together. Now let’s put everything together in the wok, which will take a few minutes to complete the Szechuan spicy chicken. Here are the steps
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