Szechuan Chicken Or Tofu In Lettuce Bundles Solo Cooking Food
BAKED TOFU SZECHUAN STYLE
Provided by Food Network
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes.
- Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula.
- Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot.
STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES
Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
Provided by CYNTHEALIU
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
- In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
- Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.8 g, Cholesterol 20.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 547.9 mg, Sugar 3.4 g
BEAUCHAMP'S STUFFED SZECHUAN CHICKEN
This recipe for a Clay Cooker was given to me by my friend Beauchamp more than 20 years ago. It is a great Winter time meal. The ingredients scared me for at least ten years, but when I did make it, it was a hit with the whole family. This is my favorite recipe to make in the clay cooker. I have used 2 tablespoons of red chili chutney for the pepper paste. I am revising the time and the order of ingredients to make the recipe easier to follow. I allow at least 3 hours to make this, as I am slow. I have a Zaar friend Cheri who has asked me about this recipe. I wish her and Scott the best! After numerous meals, we decided to have a dinner party around this recipe...
Provided by Sweetiebarbara
Categories One Dish Meal
Time 2h45m
Yield 1 stuffed chicken, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak clay cooker in water 10 minutes.
- Make stuffing of egg, scallions, spinach, rice, and ham.
- Rub chicken inside and out with hot pepper paste, and stuff bird.
- Mix all other ingredients in a bowl, and pour over bird.
- Place the wet clay cooker in a cold oven and cook at 450 degrees for about 1 3/4 hours.
Nutrition Facts : Calories 712.9, Fat 36.4, SaturatedFat 10.4, Cholesterol 206.9, Sodium 1182.9, Carbohydrate 42.6, Fiber 1.4, Sugar 0.9, Protein 45
TEN MINUTE SZECHUAN CHICKEN
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Provided by PUSATERI
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
- Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g
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