CHICKEN, MEIN, AND VEGETABLES IN CREAMY SZECHUAN DRESSING
A great crowd pleaser, perfect for Superbowl Sunday. It is light, crunchy, spicy and different from other pasta salads. I've used this recipe for surprise birthday parties to baby showers to summer barbecues. I got this from Cold Pasta by James McNair. DON'T BE PUT OFF BY THE LIST OF INGREDIENTS. Please read through entire recipe for garnishes not listed in ingredients. Enjoy.
Provided by thistleridge
Categories Spaghetti
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Cut cooked chicken into bite sized pieces.
- Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
- In a separate bowl combine mayo, mustard, sesame oil and remaining 1/4 cup soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
- Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles. Mix gently.
- Add reserved mayo mixture and blend well.
- Cover and refrigerate until ready to serve, preferably overnight.
- About 30 minutes before serving, remove from fridge and toss in julienned snow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
- Garnish with cilantro and sesame seeds.
SZECHUAN CHICKEN
I got this from another website, that I cannot recall offhand. It is quick and delicious, a bit spicy as well, so you can tame it down by using less cayenne and dried red chilies if you wish.
Provided by DoubleAs Mom
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
- Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.
- Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
- Return the chicken to the wok.
- Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Nutrition Facts : Calories 456.4, Fat 34.2, SaturatedFat 5.9, Cholesterol 61.9, Sodium 298.1, Carbohydrate 13.8, Fiber 1.9, Sugar 7.4, Protein 22.5
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 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
CHOW MEIN WITH CHICKEN AND VEGETABLES
This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
- Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
- Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
- Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 61.7 g, Cholesterol 30.2 mg, Fat 17.9 g, Fiber 11.9 g, Protein 29.4 g, SaturatedFat 3.6 g, Sodium 991.7 mg, Sugar 4.7 g
CHICKEN LO MEIN
Stir up this version of a Chicken Lo Mein with chicken, crunchy peppers and a creamy smooth peanut sauce. This easy recipe is our version of a Chinese menu favorite.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 10
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 5 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
- Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly.
- Spoon onto platter; top with cilantro and nuts.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
SZECHUAN CHICKEN AND VEGETABLES
Make and share this Szechuan Chicken and Vegetables recipe from Food.com.
Provided by family_chef
Categories Asian
Time 19m
Yield 1 chicken breast, 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken, and sprinkle with pepper flakes; stir fry 3 minutes.
- Add vegetables and teriyaki sauce; stir fry 5 minutes or until vegetables are crisp-tender and chicken is thoroughly cooked.
Nutrition Facts : Calories 149.3, Fat 5.2, SaturatedFat 1, Cholesterol 72.6, Sodium 131.7, Protein 24.1
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