SZECHUAN BROCCOLI (CHINESE)
Make and share this Szechuan Broccoli (Chinese) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine soy sauce, vinegar & sugar, then set aside.
- In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
- To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
- Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.
Nutrition Facts : Calories 65.8, Fat 4, SaturatedFat 0.5, Sodium 271.3, Carbohydrate 6.1, Fiber 0.5, Sugar 0.7, Protein 3.3
STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES
The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those flavours.
Provided by Adam Liaw
Categories Main-course
Time 30m
Yield SERVES 2-4
Number Of Ingredients 16
Steps:
- Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes. Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired. Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots. Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.
CHICKEN, BROCCOLI AND NOODLES SUPREME
This makes a comforting one-dish meal that my family loves. I love using rotisserie chicken for this.
Provided by CookingONTheSide
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the noodles according to package directions.
- Add the broccoli for the last 5 minutes of cooking time.
- Drain the noodle mixture well and return to saucepan.
- Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.
EASY SZECHUAN CHICKEN WITH NOODLES
Hot and spicy, and full of flavour. This easy Szechuan Chicken recipe is my take on the classic Szechuan Chicken from the Sichuan Province of China. I've adapted it to suit my own taste (and pantry ingredients), and what it lacks in authenticity, it certainly makes up for in taste.
Provided by Veronica
Categories Main Course
Time 50m
Number Of Ingredients 27
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.
Nutrition Facts : Calories 500 kcal, Carbohydrate 23.7 g, Protein 41.6 g, Fat 26.9 g, SaturatedFat 4.7 g, Cholesterol 194 mg, Sodium 2574 mg, Fiber 3.6 g, Sugar 8.6 g, ServingSize 1 serving
SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL
Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.
Provided by Jamie
Categories Main Course
Time 10m
Number Of Ingredients 15
Steps:
- Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
- Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
- Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
- Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.
Nutrition Facts : Calories 523 kcal, Carbohydrate 41 g, Protein 9.2 g, Fat 35 g, SaturatedFat 17 g, Sodium 2 mg, Fiber 1 g, Sugar 1 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 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.
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SZECHUAN NOODLES WITH BROCCOLI - HALF BAKED HARVEST
From halfbakedharvest.com
Reviews 16Category Main CourseCuisine AsianTotal Time 1 hr
- Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Place the veggies on the same pan. 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. Shred the chicken. Set the veggies aside.
- Place the garlic, ginger, canola 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. Pour the sauce into a large serving bowl.
- Boil a large pot of salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in the bowl with the sauce. Add the peppers, chicken and broccoli and toss well. Top with cashews and sesame seeds. If desired serve with extra hot oil.
SZECHUAN CHICKEN WITH NOODLES - A ZESTY BITE
From azestybite.com
Servings 4Estimated Reading Time 2 minsCategory Chicken
- In a small bowl combine the corn starch, sesame oil and salt then pour into a gallon size ziplock bag.
- Add the chicken and remove all the air from the bag then shake it up making sure the chicken is well coated.
- Heat a large wok/pan on med/high heat and add 1 tsp canola oil. Add the chicken and cook until done about 5 minutes. In the last 30 seconds add the garlic.
SZECHUAN CHICKEN AND BROCCOLI | RECIPES | WW USA
From weightwatchers.com
Cuisine ChineseCategory DinnerServings 4Total Time 2 hrs 40 mins
- Sprinkle chicken with peppercorns; dust with cornstarch. Heat 2 teaspoons oil in large skillet over medium-high heat. Add chicken and cook until golden, 3–4 minutes per side. Transfer to 5- or 6-quart slow cooker.
- Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add onion, garlic, and ginger and cook, stirring, until onion is lightly browned, about 6 minutes. Add broth and bring to boil, scraping up browned bits from bottom of pan. Transfer broth mixture to slow cooker. Stir in soy sauce, rice wine, and chili sauce. Cover and cook 1 hour on High or 2 hours on Low. Stir in bell peppers; cover and cook until chicken and vegetables are tender, 1–2 hours on High or 2–4 hours on Low.
- Put broccoli in steamer basket and set over 1 inch boiling water in medium saucepan. Cover and cook until crisp-tender, about 3 minutes. Add broccoli to chicken mixture. Spoon chicken-vegetable mixture evenly into 4 large shallow bowls; sprinkle with scallions and cilantro leaves.
EASY SZECHUAN CHICKEN STIR FRY RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Ratings 5Calories 253 per servingCategory Dinner, Lunch
- Season the cornstarch with salt and pepper. Pour the cornstarch over the chicken and toss to coat.
- Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the chicken and add it to the pan in batches being sure not to crowd the pan.
- Cook the chicken until golden brown and no longer pink. Transfer to a platter and repeat with the remaining chicken.
ASIAN NOODLES WITH BROCCOLI - DELICIOUS HOT OR COLD - THE ...
From the-good-plate.com
5/5 (1)Total Time 13 minsCategory Side, Side DishCalories 328 per serving
- Mix the soy sauce, rice vinegar, sesame oil, ground ginger, Aleppo pepper, garlic powder, and black pepper together in a bowl until combined. Set aside.
- Put the pasta in a large pot with salted water. Have ready a steamer insert that can sit on the pot. Put the broccoli in the steamer and set it aside.
- Bring the pasta to a boil and boil until it is almost al dente, then steam the broccoli until it is tender-soft.
- Put the broccoli in a large bowl, drain the pasta, and add it to the bowl. Pour the sauce over and toss all together. Garnish with green onions and sesame seeds.
CHICKEN BROCCOLI STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
Cuisine ChineseTotal Time 15 minsCategory Stir FryCalories 457 per serving
- Bring some water to a boiling in wok and then rinse the crowns pieces around 2 minutes. Move the broccoli out and drain.
SZECHUAN CHICKEN AND NOODLES
From dinnersdishesanddesserts.com
4.5/5 (2)Total Time 30 minsCategory Main CourseCalories 261 per serving
- In a large skillet heat 1 Tbls of olive oil over medium-high heat. Add onions, and garlic. Saute for a few minutes until soft.
- Add the chicken and cook until the chicken is fully cooked (about 5-7 minutes). Remove chicken from the pan, and cover to keep warm.
- Heat the other tablespoon of oil and add the broccoli slaw. Cook for about 5 minutes, until the slaw is crisp tender.
SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI - SHERRY BABY ...
From sherrybabyrecipes.com
Category Main CourseEstimated Reading Time 1 min
- 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.
SIZZLIN' SPICY SZECHUAN STIR-FRY - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (16)Total Time 20 minsServings 3-4
- Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through. Transfer steak to a clean plate and set aside.
- Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy. (I don’t like my veggies to be too soft in a stir-fry.) Add garlic and sauté for 1 more minute, or until fragrant.
- Reduce heat to medium. Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
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