Szechuan Chicken And Pasta Food

EASY SZECHUAN CHICKEN WITH NOODLES

Steps:

• Cut the chicken into bite-sized pieces
• Whisk the soy sauce, cornflour and salt in a bowl to remove any lumps.
• Add the chicken and mix to coat thoroughly. Set aside for 10 to 15 minutes to marinate.
• Once marinated, drain the chicken through a colander, reserving the marinade. This will be used to thicken the sauce later.
• Place all the ingredients for the batter in a mixing bowl and whisk to remove any lumps
• Heat the oil in a frying pan
• Dip pieces of chicken into the batter and then place immediately into the hot oil. Fry until brown all over and there is no pink showing when a piece is cut in half. The internal temperature should be 74°C/165°F (see notes)
• Drain the fried chicken pieces on kitchen paper towel and set aside.
• Peel, shred and slice the vegetables. Shred the cabbage finely; quarter the button mushrooms. Try to keep the vegetables to a consistent size so they all cook at the same time.
• Combine all the sauce ingredients (with the exception of the cornflour) in a wok or large frying pan.
• Add the chopped vegetables and stir well to coat with the sauce.
• Stirfry over a medium heat for 2 minutes until the vegetables are warmed through, then add the stock and bring to the boil.
• Cover with a lid, turn the heat down to a simmer and leave for 10 to 15 minutes until the vegetables are cooked. Don't allow them to overcook and become mushy; the vegetables should still be al dente.
• Taste the sauce for flavour and seasoning and adjust if necessary.
• Add the leftover marinade, bring to the boil and allow to thicken. If there isn't enough marinade left to thicken the sauce, just mix 2 teaspoons of cornflour/cornstarch with 2 tablespoons of water and drizzle in slowly, stirring all the while, until the desired consistency is reached. The sauce should be the consistency of thick cream (or thick gravy).
• Now add the cooked chicken back to the pan, mix through and heat until the chicken is hot.
• Serve on a bed of noodles or white rice.

SZECHUAN CHICKEN AND PASTA

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; stir-fry 3 to 5 minutes or until chicken is light brown.
• Stir in water; heat to boiling. Stir in pasta. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain).
• Stir in contents of meal starter bag. Reduce heat to medium; cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and sauce chips are melted.

SZECHUAN CHICKEN WITH PASTA

Steps:

• 1. Heat oil and 2 T. of the chili-garlic sauce in a large skillet over medium heat.
• 2. Add the chicken and cook for about 4 minutes per side, or until cooked through.
• 3. Meanwhile, bring a pot of water to boil and cook your pasta according to package directions and drain.
• 4. Remove chicken from the pan and cut into strips.
• 5. Add the broccoli, bell peppers, green onions, garlic and the remaining chili-garlic sauce, soy sauce and ginger to the skillet. Cook the veggies, stirring, until they are crispy-tender.
• 6. Add the chicken strips back to the skillet with the veggies and cook until heated through.
• 7. Serve over cooked pasta and enjoy!

SZECHUAN CHICKEN PASTA SALAD

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.

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
• Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
• Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
• Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

SZECHUAN CHICKEN AND NOODLES

Steps:

• Cook the linguine noodles according to the directions on the package.
• In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
• Remove the chicken from the skillet and set aside.
• In the same skillet, add olive oil over medium heat.
• Add the onion and bell pepper and saute until soft (about 8 minutes).
• Once the vegetables are done, add the cooked chicken back to the skillet.
• Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
• Fold in steamed broccoli.
• When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
• Stir to combine and serve.

SZECHUAN CHICKEN

Steps:

• With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• With slotted spoon transfer vegetables to bowl.
• Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
• Return vegetables to pan; heat through.
• To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.