Chicken With Szechwan Sauce Food

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.

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.

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!

CHICKEN WITH SZECHWAN SAUCE

Steps:

• Mix the 1 tbsp vinegar, 1 tbsp sesame oil, 2 tbsp cooking oil, and 1 tbsp Sunbird Szechwan Seasoning. Cut the chicken into 1/2 inch bite size pieces. Combine all into a bowl or a bag for marinading. Let sit for 30 to 45 minutes.
• Place the rice on to cook. Heat 1 cup water to boil, add 1 tbsp margarine and a dash of salt. Once it boils, add 1/2 cup rice, reduce heat to simmer, and cover for 25 minutes.
• In the meantime, cut up the vegetables. (You can use a pre-cut bag if you like).
• In a small bowl, mix 1/3 cup low sodium soy sauce, 1/4 cup chicken broth, 1/4 cup rice wine, 1 3/4 tbsp sugar, 1/2 tbsp sesame oil, 1/8 tsp white pepper, and 1/4 tsp Sunbird Szechwan Seasoning.
• Mix the cornstarch with the 1/8 cup water.
• Heat 1/2 tbsp sesame oil and 1/2 tbsp cooking oil at medium high heat. Add 1/2 tbsp minced garlic and 1/2 tbsp minced ginger. Cook at medium high for 15 seconds or until fragrant. Add the soy sauce mixture, and cook for one minute, until boiling. Add the cornstarch mixture and cook until thickened. Remove from skillet and keep to the side.
• Cook the chicken in the marinade until no longer pink. Remove from heat. Add enough oil, sesame or canola per your taste, to cook the vegetables until crisp tender. Immediately add the chicken back to the skillet and add the sauce. Heat and serve over rice.

CHICKEN IN SZECHUAN SAUCE

Steps:

• Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
• Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
• Add mushrooms.
• Return chicken to wok and pour over tomato passata.
• Add beansprouts and stir well.
• Serve with boiled rice.

SPICY SZECHWAN CHICKEN

Steps:

• Rinse the chicken pieces, pat dry, and place in a bowl.
• Combine the marinade ingredients and mix well.
• Add the marinade to the chicken and coat the pieces evenly.
• Cover and refrigerate for at least 30 minutes or up to 8 hours.
• To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
• Cover the grill and regulate the heat so that it remains at a medium temperature.
• Grill the chicken for about 12 minutes on each side.
• The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
• As the chicken cooks, brush on the remaining marinade.
• To roast: Preheat the oven to 425°.
• Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
• During roasting, brush with the marinades.