Szechuan Style Stir Fry Chicken With Peanuts Food

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

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!

STIR-FRIED CHICKEN WITH PEANUTS

Steps:

• In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
• Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
• Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

SZECHUAN CHICKEN WITH PEANUTS 6 WW PTS

Steps:

• Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
• Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
• Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
• Add ginger and garlic, stir-fry about 15 seconds.
• Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
• Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
• Serve with rice, if desired.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

Steps:

• To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
• Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
• Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
• Remove from pan; set aside.
• To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
• Heat 1 tablespoon vegetable oil in pan.
• Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
• Add broth mixture, and cook 1 minute or until thick, stirring constantly.
• Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
• Serve over rice.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
• Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
• Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
• In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

SZECHUAN FRIED CHICKEN

Steps:

• Cut meat into bite-size pieces.
• Mix cornstarch, salt, and five spice powder, and toss chicken pieces to dust.
• Mix stock, sugar, soy sauce, sesame oil, vineger, wine, five spice powder, and pepper together.
• Mix cornstarch and cold water.
• Heat oil very hot.
• Add 1/3 of the chicken pieces, and fry on high heat to brown all over.
• Repeat until all chicken is cooked, draining each batch on absorbent paper.
• Pour off all but 2 tbs.
• of oil.
• Add chiles, garlic, and ginger, and stir fry until garlic is golden.
• Add scallions and toss for a few seconds.
• Add stock mixture and bring to a boil.
• Stir cornstarch mixture and add; stir until thickened.
• Add chicken and toss to heat through.

SZECHUAN CHICKEN WITH PEANUTS

Steps:

• Cut chicken into 1 inch pieces.
• Combine egg white, 1 tablespoon cornstarch, sherry, sesame oil; if desired, and sugar.
• Add to chicken pieces.
• Work the cornstarch mixture into the chicken using your hands.
• Set aside.
• Combine cold water, soy sauce, and 1 teaspoon cornstarch in a small bowl; set aside.
• Heat wok or large skillet over high heat.
• Add cooking oil.
• Stir fry dried hot peppers, garlic, and gingerroot for 30 seconds.
• Add chicken.
• Stir fry 1 minute.
• Stir cornstarch and soy mixture.
• Add mixture to chicken.
• Cook and stir 2 minutes more or until mixture coats the chicken.
• Stir in peanuts and pea pods.
• Heat through.
• Serve with hot cooked rice.

SZECHUAN SKILLET CHICKEN

Steps:

• Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

SZECHUAN BEEF STIR-FRY

Steps:

• Combine marinade ingredients in a 1-gallon plastic freezer bag; add beef and marinate 2 hours to overnight.
• Heat a wok or large skillet over high heat 1 minute; add cooking spray or 1 Tbs oil.
• Add beef and stir-fry about 3 minutes until no longer pink; remove from pan and set aside.
• Add 1 Tbs oil to pan and stir-fry pepper, snow peas and scallion 2 minutes.
• Return beef to pan with romaine and peanuts; leave on burner but turn off heat.
• Toss (pan will continue to cook) until heated through and romaine slightly limp but only slightly reduced in volume (1 minute or less).
• Serve hot.