SZECHWAN CHICKEN
This is a very easy and very tasty Chinese recipe that is also kid-friendly! It is a favorite around our house, both among mom and dad as well as our younger picky eaters. It goes great with white rice and egg rolls!
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
- Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 16 g, Cholesterol 87.9 mg, Fat 9.6 g, Fiber 1.6 g, Protein 38.7 g, SaturatedFat 1.9 g, Sodium 1495.7 mg, Sugar 3.4 g
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
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.
HOT SZECHWAN CHICKEN
Make and share this Hot Szechwan Chicken recipe from Food.com.
Provided by dianegrapegrower
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into small pieces and marinate in the soy sauce, sherry, and cornstarch.
- Combine sauce ingredients.
- Place peanut oil in hot wok, add the red pepper. Cook for 15 seconds.
- Add the chicken, marinade and all, and cook over high heat, stirring constantly for about 10 minutes.
- Add the sauce mixture, and cook until it thickens. Serve, topped with green onions and peanuts.
Nutrition Facts : Calories 311, Fat 11.7, SaturatedFat 2.1, Cholesterol 68.4, Sodium 898.3, Carbohydrate 11.3, Fiber 0.4, Sugar 3.4, Protein 28.8
CHICKEN IN SZECHUAN SAUCE
A quick and easy chicken recipe ideal for a midweek supper. A Chinese style chicken dish.
Provided by jacquibendall
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
- Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
- Add mushrooms.
- Return chicken to wok and pour over tomato passata.
- Add beansprouts and stir well.
- Serve with boiled rice.
SZECHUAN CHICKEN WITH CASHEW NUTS
Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.
Provided by mfores1
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
- Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
- Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
- In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
- Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
- Add the chicken and the cashew nuts.
- Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
- Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.
GO GIRL HOT SZECHWAN CHICKEN
Go girl, this is HOT. If it is too hot, just cut down on ingredients that make a dish more spicy (like onions, green onions, chilies or chili paste).
Provided by Marie-Lyne
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
- Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 18.5 g, Cholesterol 68.4 mg, Fat 14.7 g, Fiber 3 g, Protein 32.2 g, SaturatedFat 2.5 g, Sodium 568.3 mg, Sugar 8.1 g
SZECHWAN FRIED CHICKEN
I first cooked this Charmaine Solomon recipe a few years ago and thought it wa sgreat. I then went on holiday to Singapore and had this dish in a restaurant there and was amazed at how close this recipe is to the restaurant version. Lots of ingredients (as with most good Asian food) but don't be put off, it really is worth the effort.
Provided by Lou van
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix chicken together with the cornflour(4 tbsp), salt and five spice powder (1/2 tsp), toss then dust offexcess cornflour.
- Mix stock, sugar, soy, sesame oil, vinegar, wine, five spice and pepper together.
- In a small bowl mix cornflour (2 tsp) and cold water.
- Heat oil in a wok and when very hot add chicken pieces, a third at a time and fry on a high heat, tossing the chicken to brown all over.
- As each batch is fried drain on absorbent paper and let oil return to a high heat before adding next batch.
- When chicken has been fried pour off all but 2 tbsp of the oil.
- Add chillies, garlic and ginger and fry until garlic and ginger are golden and chillies are dark.
- Add spring onions and toss for a few seconds, then add stock and bring to the boil.
- Stir the cornflour and water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens.
- Add chicken and toss to heat through.
- Serve immediately with white rice.
Nutrition Facts : Calories 392.8, Fat 27.2, SaturatedFat 4.8, Cholesterol 53.9, Sodium 648.6, Carbohydrate 17.8, Fiber 2.5, Sugar 8, Protein 21
SZECHUAN CHICKEN
Make delicious Szechuan Chicken that is sure to rival any Chinese take-out entrée! Top your Szechuan Chicken with roasted peanuts to complete the dish.
Provided by My Food and Family
Categories Chinese Food
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss chicken with cornstarch. Heat dressing in large skillet or wok on medium-high heat. Add chicken; cook and stir 3 to 4 min. until chicken is no longer pink. Add yellow onions and garlic; cook and stir 3 min or until onions are tender.
- Stir in water, soy sauce, vinegar and sugar; cover. Simmer on low heat 2 to 3 min. or until chicken is done. Stir in green onions and pepper.
- Top with nuts before serving.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
SZECHUAN FRIED CHICKEN
Make and share this Szechuan Fried Chicken recipe from Food.com.
Provided by acid.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
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.
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