SICHUAN CHICKEN SALAD
Provided by Marian Burros
Categories dinner, easy, lunch, salads and dressings, main course
Time 26m
Yield 6 to 8 servings as part of Chinese meal
Number Of Ingredients 13
Steps:
- Cut the celery thinly on the diagonal; stack and cut into matchstick shreds. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking. Drain again and set aside.
- Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
- Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 1 gram, TransFat 0 grams
SZECHUAN CHICKEN SALAD
Make and share this Szechuan Chicken Salad recipe from Food.com.
Provided by Gingerbear
Categories Szechuan
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
- Cook and stir garlic and ginger in hot oil for 15 seconds.
- Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
- Cool completely.
- Rinse chicken; pat dry.
- Place in a plastic bag set in a shallow dish.
- Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
- Close bag.
- Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
- Cover and chill for 4 to 24 hours.
- Drain chicken, discarding marinade.
- Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
- Cut chicken into bite-size strips.
- Combine the carrot and jicama.
- To serve, line 4 salad plates with the lettuce.
- Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
- Stir dressing; drizzle 1 tablespoon dressing over each serving.
Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
ASIAN CHICKEN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 1/2 cup chow mein noodles, for garnish
- For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
- For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
- Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
SICHUAN HACKED CHICKEN
Provided by Jonathan Reynolds
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 67 grams, Carbohydrate 9 grams, Fat 89 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 866 milligrams, Sugar 3 grams, TransFat 0 grams
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
SZECHUAN CHICKEN PASTA SALAD
Make and share this Szechuan Chicken Pasta Salad recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
- In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
- In large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well.
- Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds.
- For the Dressing: In small bowl, whisk all dressing ingredients together.
Nutrition Facts : Calories 547.9, Fat 18.1, SaturatedFat 3.2, Cholesterol 75.5, Sodium 2474.9, Carbohydrate 55.2, Fiber 4.7, Sugar 8.6, Protein 41.8
SICHUAN CUCUMBER SALAD
This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.
Provided by Chelsea
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
- Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
- Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g
BANG BANG CHICKEN WITH SICHUAN SALAD
These Chinese-style drumsticks and thighs with spiced, shredded vegetables and a peanut chilli sauce are budget and barbecue-friendly
Provided by James Martin
Categories Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
- Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
- Whisk together all the ingredients for the sauce until smooth, adding water if needed.
- Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.
Nutrition Facts : Calories 603 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 3.6 milligram of sodium
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- In a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.
- Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
- Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.
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