THE BEST CHOPPED CHINESE CHICKEN SALAD RECIPE
The Best Chopped Chinese Chicken Salad Recipe - a delicious, hearty salad bursting with Asian chicken flavor that the whole family will love.
Provided by Courtney O'Dell
Time 5m
Number Of Ingredients 16
Steps:
- In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined.
- Allow flavors to blend at room temperature while preparing the rest of the salad. Or, refrigerate for up to 4 days.
- In a large bowl, combine the chicken, cabbage, carrots, scallions, and cilantro. Shake the dressing to recombine and pour over the salad.
- Toss until evenly coated. Sprinkle with chow mein noodles and sesame seeds, if using, and serve.
Nutrition Facts : Calories 636 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fiber 7 grams fiber, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, Sodium 1149 milligrams sodium, Sugar 10 grams sugar
SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
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!
CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING
Steps:
- Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
- Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SPICY SZECHUAN PEANUT SAUCE
A bowl of these spicy-peanutty noodles is so good. Asian-style comfort food. Serve hot in winter. Cool down and pair with veggies to make a fabulous salad in the summer.
Provided by evelynathens
Categories Spaghetti
Time 19m
Yield 2 1/2 cups
Number Of Ingredients 14
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 dont 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.
Nutrition Facts : Calories 1548, Fat 82.2, SaturatedFat 16.1, Cholesterol 153.4, Sodium 2693.3, Carbohydrate 158.7, Fiber 12.9, Sugar 15.5, Protein 55.5
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