Chicken Szechuan With Peanut Food

SZECHUAN SKILLET CHICKEN

Steps:

• Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

SZECHUAN CHICKEN

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.

SZECHWAN CHICKEN

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.

TEN MINUTE SZECHUAN CHICKEN

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.

SZECHUAN CHICKEN WITH PEANUTS 6 WW PTS

Steps:

• Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
• Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
• Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
• Add ginger and garlic, stir-fry about 15 seconds.
• Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
• Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
• Serve with rice, if desired.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

Steps:

• To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
• Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
• Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
• Remove from pan; set aside.
• To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
• Heat 1 tablespoon vegetable oil in pan.
• Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
• Add broth mixture, and cook 1 minute or until thick, stirring constantly.
• Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
• Serve over rice.

SPICY SZECHUAN PEANUT SAUCE

Steps:

• Blend all ingredients in blender until smooth.
• Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
• To use: Boil 1 lb Asian noodles or spaghetti until al dente.
• Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
• Note: In the winter, I eat these noodles hot.
• In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

10 MINUTE SZECHUAN CHICKEN

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.

SICHUAN HACKED CHICKEN

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.