Spicy Szechwan Chicken With Spaghetti Squash Food

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SPICY SZECHWAN CHICKEN



Spicy Szechwan Chicken image

This is out of my "Hot Barbecue" cookbook. It says that if you omit the green onions and cilantro you can make a large batch of the marinade and it will keep indefinitely in the refrigerator, just add the green onion and cilantro to the portion that you use that day. It is excellent on spareribs and firm-fleshed fish. Serve with fried rice and a salad. The cooking time does not include marinating time.

Provided by teresas

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 frying chickens, cut into pieces
3 tablespoons chinese rice wine (or dry sherry)
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 tablespoon sesame oil
1 tablespoon Asian chili sauce
2 tablespoons sugar
1 tablespoon garlic, finely minced
1 tablespoon ginger, very finely minced
2 green onions, minced
1/4 cup fresh cilantro stem, chopped

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.

SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

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

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

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!

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET



Spicy Chicken and Spaghetti Squash Skillet image

This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.

Provided by Johnney

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 small spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
2 tablespoons olive oil
1/2 cup minced onion
3 -4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or 12 ounces cooked turkey
2 cups canned crushed tomatoes
1/4 cup dry red wine
2 teaspoons capers
2 1/2 teaspoons fresh oregano or 1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes, to taste
3 tablespoons Italian parsley, finely chopped

Steps:

  • Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
  • Add the chicken or turkey and cook for about 3-4 minutes.
  • Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
  • Add remaining ingredients and simmer for another 5 minutes.
  • Pour sauce over heated spaghetti squash and serve.

SCHEZWAN OR SZECHUAN SPICY HOT CHICKEN



Schezwan or Szechuan Spicy Hot Chicken image

After sifting thru several recipes and much trial and error, I created my own version of restaurant quality Schezwan Chicken, w/the help of a bottle or two. Beware! It's S-P-I-C-Y!

Provided by Tallie in Pacific NW

Categories     Chicken Breast

Time 30m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, thinly sliced
1 -2 teaspoon peanut oil
1 yellow sweet onion, sliced
14 -16 dried red chili peppers
2/3 cup house of tsang szechuan spicy stir-fry sauce
3 tablespoons heavenly chef hunan red chili sauce
2 bunches scallions, cut into 1 1/2 in pieces
2 teaspoons ground black pepper
2 1/2 cups instant rice
2 1/2 cups water

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.

SZECHUAN SPAGHETTI (NOODLES WITH SPICY MEAT SAUCE)



Szechuan Spaghetti (Noodles With Spicy Meat Sauce) image

Make and share this Szechuan Spaghetti (Noodles With Spicy Meat Sauce) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 19

4 tablespoons oil
1/4 teaspoon ginger, minced
1 stalk scallion, finely chopped
1/2 lb ground pork or 1/2 lb ground beef
1 tablespoon sherry wine
1 tablespoon light soy sauce
2 tablespoons brown bean sauce
2 tablespoons hoisin sauce
1 tablespoon sugar
1/2-1 tablespoon chili paste with garlic
10 water chestnuts, finely chopped
1/4 cup szechwan preserved vegetables, diced
4 -6 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, diced)
6 -8 ounces whole bamboo shoots, diced
1/4 cup chicken stock
1 lb fresh Chinese noodles (medium)
1 tablespoon sesame seed oil
5 teaspoons light soy sauce
5 teaspoons sesame seed oil

Steps:

  • Heat 2 tbsp oil in wok to 275°F.
  • Stir-fry ginger and scallion 1 minute.
  • Turn up heat to 425F, and add the meat.
  • Stir-fry 3 minutes.
  • Add sherry and soy sauce.
  • Cook 1 minute, and remove from wok.
  • Heat 2 tbsp oil in wok to 275°F.
  • Add bean sauce, hoisin sauce, and sugar.
  • Stir-fry 2 minutes.
  • Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  • Stir-fry 2 minutes.
  • Add pork and chicken stock.
  • Cook 5 minutes at 250°F.
  • Put noodles into boiling water, and cook uncovered 3-5 minutes.
  • Drain, and rinse with cold water, then with hot water.
  • Mix with sesame seed oil.
  • Arrange noodles on platter, and pour meat mixture over them.
  • Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

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