Go Girl Hot Szechwan Chicken Food

GO GIRL HOT SZECHWAN CHICKEN

Steps:

• In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
• Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
• Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.

SZE CHUAN JAR GAI - FRIED CHICKEN SZECHWAN STYLE

Steps:

• Cut the chicken thighs into 1/4 inch pieces. It is okay to leave some of the fat if there is some.
• In a glass bowl add the egg white, cornstarch and dark soy sauce. Add the chicken. Stir well and let stand in the refrigerator for 20 minutes.
• Chop and seed the red chilies. Cut them into 1/2 inch pieces and set aside. Chop the green bell peppers into 1/2 inch pieces and set them aside as well.
• Wash and dry the parsley and tear off the leaves so you have about a handful of it and set aside.
• Crush the garlic and set aside.
• Mix all the sauce ingredients together in another bowl. Heat a wok over med-high heat until very hot.
• Cook the chicken pieces in two batches in the hot oil, stirring quickly for about two minutes per batch. Remove the chicken with a slotted spoon and place in a glass container.
• Add the chilies in the same hot oil and cook for two minutes and remove with slotted spoon and put on top of cooked chicken.
• Carefully pour off most of the oil except for 3 T and reheat the oil. Add the garlic and stir vigorously and then add the green bell peppers. Stir for one minute and add the chicken with chilies and parsley.
• Stir in the sherry and pour in the sauce mixture and stir-fry for about one minute. Add the sesame oil and stir.
• Serve immediately over hot rice.

HOT SZECHWAN CHICKEN

Steps:

• Cut chicken into small pieces and marinate in the soy sauce, sherry, and cornstarch.
• Combine sauce ingredients.
• Place peanut oil in hot wok, add the red pepper. Cook for 15 seconds.
• Add the chicken, marinade and all, and cook over high heat, stirring constantly for about 10 minutes.
• Add the sauce mixture, and cook until it thickens. Serve, topped with green onions and peanuts.

SCHEZWAN OR SZECHUAN SPICY HOT CHICKEN

Steps:

• Heat oil on high in a skillet or wok.
• Add chicken and stir-fry for 5 minutes.
• Add yellow onion and red chili peppers; continue to cook on high for additional 5 minutes, stirring continuously.
• Add Tsang Schezuan Spicy Stir-Fry Sauce and Heavenly Chef Hunan Red Chili Sauce and stir-fry for 2-3 minutes.
• Add scallions and ground black pepper. Cook for an additional 2 minutes.
• Serve over white or brown 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.