SZECHUAN CHICKEN
Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
SZECHUAN NOODLES
Make and share this Szechuan Noodles recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade.
- Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
- Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
- Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
- Add the red and yellow bell peppers and scallions; toss well.
- Serve warm or at room temperature.
- The remaining sauce may be added, as needed, to moisten the pasta.
- Enjoy!
SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 20
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 SOUP
Make and share this Szechuan Chicken Soup recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water.
- Bring to boiling; reduce heat.
- Cover and simmer for 10 minutes.
- Stir in remaining ingredients.
- Return to boiling.
- Serve at once.
Nutrition Facts : Calories 204, Fat 6.5, SaturatedFat 1.8, Cholesterol 54, Sodium 1017.1, Carbohydrate 10.4, Fiber 2.3, Sugar 5.6, Protein 25.4
CHINESE BEEF NOODLE SOUP
Steps:
- Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
- Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
- Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
- Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
- During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.
Nutrition Facts : Calories 739 kcal, Carbohydrate 90 g, Protein 57 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 1510 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
SZECHUAN COLD NOODLES
Szechuan style cold noodle salad
Provided by Elaine
Categories staple
Time 20m
Number Of Ingredients 12
Steps:
- Set up a steamer with enough water and bring to a boiling.
- Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
- Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
- Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
- When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
- Drizzle some chili oil on top, garnish green onion and roasted peanuts.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, Sodium 416 mg, Sugar 8 g, ServingSize 1 serving
SZECHUAN SHRIMP AND NOODLE SOUP
Quick! Quick! Quick! Easy! Easy! Easy! Delicious! Delicious! Delicious! Need I say more? Except that salad and crusty bread would go very nicely!
Provided by ciao4293
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp.
- Cook over high heat until vegetables and shrimp are thawed, stir occasionally.
- Bring to a boil.
- Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!).
- Reduce heat to medium and simmer 3 minutes or until vegetables are tender.
- Sprinkle each serving with peanuts from meal starter.
SZECHUAN HOT AND SOUR SOUP
Cook the best homemade Szechuan Soup. Our healthy Szechuan Hot and Sour Soup recipe is spicy & features pork, mushrooms, ginger and tofu.
Provided by Andrew Dobson
Categories Soup
Time 30m
Number Of Ingredients 18
Steps:
- Over medium heat in a wok or large skillet add carrots, bamboo shoots, wood ear fungus, shiitake mushroom, dried lily flower and minced ginger.
- Add chicken stock, bring to boil and then simmer for 15 minutes.
- Add light soy sauce, dark soy sauce, bean sauce, white sugar, and salt to taste. Continue cooking for 2-3 minutes.
- Add finely sliced tofu to the pot. Then add pork slices and gently stir until the soup beings to boil again.
- Stir the cornstarch slurry (3 T cornstarch with 3 T water) and then add to the soup. Heat until thickened.
- Keep the soup simmering so it is still bubbling before you add the beaten egg. If not, the soup will turn cloudy when the egg is added. Begin stirring in a circular motion with your soup ladle. Once you get the soup moving in a swirling motion, slowly drizzle the beaten egg into the soup.
- Add black vinegar and white ground pepper then turn off the heat and remove pot from the stove.
- Garnish Szechuan Hot and Sour Soup with chopped green onion, cilantro and drizzle of sesame oil.
Nutrition Facts : Calories 175 kcal, Carbohydrate 28.3 g, Protein 10 g, Fat 4.7 g, SaturatedFat 1.3 g, Cholesterol 51 mg, Sodium 2361 mg, Fiber 2.4 g, Sugar 8.9 g, ServingSize 1 serving
SZECHUAN CHICKEN AND NOODLES
Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.
Yield 6
Number Of Ingredients 10
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 SOUP
This is one of my favorite soups. It is a pretty quick soup and uses lots of fresh ingredients. It is kind of fun to make because you make the base first and then ladle it over stir fried vegetables, raw bean sprouts, shredded cabbage and cilantro. The hot broth cooks the cabbage and everything else stays crisp tender. It is my own recipe made up from only my own cooking experiences and ideas so I am sure that there is nothing about it that is even close to authentic even if there is such a thing, but it is a good soup with lots of nice flavors and crisp fresh vegetables. Although the chow mien noodles and peanuts are listed as optional, I highly recommend them. They add so much depth to the soup. The stir fry noodles that I use are fresh. I can find them in the produce isle near the bean sprouts and egg roll wraps. The flavor that I prefer is Hot'N' Spicy. It is a Szechuan recipe after all and Szechuan is a spicy dish.
Provided by Karen From Colorado
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place water, chicken breasts, bay leaf, chilies, garlic, and soy sauce in a large soup pot or dutch oven; simmer until chicken is done. Cool enough to handle and remove the meat from the bones; dice into bite sized pieces and add back to the soup.
- Remove bay leaf and chilies and discard.
- Add water chestnuts, ground red pepper and ginger to the cooking liquid.
- Bring back to a boil and add stir fry noodles, and sauce packets; bring to a boil and simmer until noodles are done.
- Stir fry celery, carrots, sugar snap peas, and onions in olive oil until crisp tender; season with salt.
- Place an equal amount of bean sprouts, coleslaw mix, cilantro and vegetables into deep bowls.
- Ladle boiling hot soup over vegetables.
- Garnish with the chow mien noodles and peanuts.
- Feb. 15, 2009, Edited by the author of this recipe to add just in case others prefer the original: The last few times I have made this soup, I have taken to cooking the noodles separately in chicken broth and straining the broth into the rest of the soup base leaving the noodles mostly al dente in a separate dish to be added to each serving with the vegetables in step 6. Using boiling hot soup will ensure that your veggies and noodles will be hot and cooked, while the vegetables and cooled noodles cools the soup enough to eat comfortably. Using this technique also allows you to freeze the base for future meals without compromising the noodles after step 3 making this perfect for a OMAC. Don't worry about the water chestnuts. They will stand up beautifully to freezing and will make this soup a quick dish when time is limited. I have also started using extra crunchy peanut butter instead of peanuts. Dip your clean spoon into the jar of peanut butter and get a big heaping spoonful. Stir it into your hot soup before garnishing with chow mein noodles. This not only gives you a more enhanced peanut taste, but gives the soup a pleasant peanutty, creamy flavor. I have also been using a small amount of hot chili oil in the olive oil to stir fry with instead of chilies. I like the taste and you can control the heat factor easier. I like to sear the seasoned chicken breasts in it before cutting it into bite size pieces before stir frying the vegetables.
Nutrition Facts : Calories 198.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 15.5, Sodium 418, Carbohydrate 36, Fiber 6.8, Sugar 11.6, Protein 11
SZECHUAN NOODLES
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
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