SZECHWAN CHICKEN-PASTA SALAD
Toss the spicy combination of chicken, pea pods, chili oil, and crushed red pepper with Chinese egg noodles and sweet red pepper for this colorful main-dish salad.
Provided by BHG Test Kitchen
Number Of Ingredients 15
Steps:
- Cut chicken into 3/4-inch pieces. Coarsely chop the pea pods. For sauce, in a small bowl stir together the soy sauce, rice vinegar or white vinegar, chili oil, and crushed red pepper. Set aside.
- In a large saucepan cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender. Drain. Set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Stir-fry the garlic in hot oil for 15 seconds. Add the pea pods, red or green pepper, and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok.
- Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove the chicken from the wok. Repeat with remaining chicken. Return all chicken to the wok. Add the sauce to the wok. Add the cooked vegetables and noodles. Stir ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Sprinkle with peanuts. Serve immediately. Makes 5 servings. Chili Oil
- For milder flavor, increase cooking oil to 1/2 cup.
- In a small sauepan heat cooking oil and sesame oil to 365 degree F. Remove from heat. Stir in ground red pepper. Cool. Strain. Cover and store in the refrigerator. Makes about 1/2 cup.
Nutrition Facts : Calories 295 kcal, Carbohydrate 21 g, Cholesterol 72 mg, Protein 28 g, SaturatedFat 2 g, Sodium 914 mg, Fat 11 g, UnsaturatedFat 0 g
SZECHUAN CHICKEN PASTA SALAD
Make and share this Szechuan Chicken Pasta Salad recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 547.9, Fat 18.1, SaturatedFat 3.2, Cholesterol 75.5, Sodium 2474.9, Carbohydrate 55.2, Fiber 4.7, Sugar 8.6, Protein 41.8
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.
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 SALAD
Make and share this Szechuan Chicken Salad recipe from Food.com.
Provided by Gingerbear
Categories Szechuan
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
- Cook and stir garlic and ginger in hot oil for 15 seconds.
- Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
- Cool completely.
- Rinse chicken; pat dry.
- Place in a plastic bag set in a shallow dish.
- Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
- Close bag.
- Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
- Cover and chill for 4 to 24 hours.
- Drain chicken, discarding marinade.
- Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
- Cut chicken into bite-size strips.
- Combine the carrot and jicama.
- To serve, line 4 salad plates with the lettuce.
- Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
- Stir dressing; drizzle 1 tablespoon dressing over each serving.
Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9
SZECHWAN CHICKEN SALAD WITH DRESSING
Daughter gives us a Harry and David fruit of the month gift for Christmas. This month was "pearsnapples" and the insert had this wonderful salad. It is out of this world.
Provided by PaulaG
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients for dressing into a small saucepan.
- Warm on low heat until creamy and well blended, whisking constantly.
- Add a 1 or 2 tablespoons of water to dressing until desired consistency.
- Mix about 2 cups of cold water and 1 Tbsp of lemon juice.
- Core apple and pear, cut into thin slices and drop into cold water.
- Wash and tear greens into bite size pieces.
- Combine chicken, cucumber and coriander.
- When ready to serve, drain and lightly dry the fruit.
- On chilled salad plates divide the greens into 2 portions, place chicken mixture in mound on top.
- Arrange the fruit slices on top and serve with the dressing.
Nutrition Facts : Calories 561, Fat 30.4, SaturatedFat 6.4, Cholesterol 46.4, Sodium 1266.5, Carbohydrate 52, Fiber 9.3, Sugar 33.7, Protein 28.3
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