Chicken Mein And Vegetables In Creamy Szechuan Dressing Recipes
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
CHICKEN, MEIN, AND VEGETABLES IN CREAMY SZECHUAN DRESSING
A great crowd pleaser, perfect for Superbowl Sunday. It is light, crunchy, spicy and different from other pasta salads. I've used this recipe for surprise birthday parties to baby showers to summer barbecues. I got this from Cold Pasta by James McNair. DON'T BE PUT OFF BY THE LIST OF INGREDIENTS. Please read through entire recipe for garnishes not listed in ingredients. Enjoy.
Provided by thistleridge
Categories Spaghetti
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Cut cooked chicken into bite sized pieces.
- Cook noodles until al dente. Drain and toss with 1/2°C soy sauce and peanut oil.
- In a separate bowl combine mayo, mustard, sesame oil and remaining 1/4 cup soy sauce and ***chili oil to taste or hot sauce. Refrigerate until ready to use.
- Add chicken, green onion, carrots, sweet red pepper, bamboo shoots, miniature corn, and chopped cilantro to noodles. Mix gently.
- Add reserved mayo mixture and blend well.
- Cover and refrigerate until ready to serve, preferably overnight.
- About 30 minutes before serving, remove from fridge and toss in julienned snow peas, adding a little extra soy and peanut oil or mayo if the noodles seem dry.
- Garnish with cilantro and sesame seeds.
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- Skin, bone, and halve chicken breasts. Poach and cold. Cut into bite size pcs. Cook noodles in 4 qt boiling water till very al dente (3 to 4 min). Drain and toss in very large bowl with 1/2 c. soy sauce and peanut oil. Cold to room temperature, stirring occasionally to coat noodles thoroughly.
- Combine mayonnaise with mustard, sesame oil, remaining 1/4 c. soy sauce, and chili oil to taste. Chill till ready to use.
- Add in chicken, green onions, carrots, sweet pepper, bamboo shoots, miniature corn, and minced coriander to noodles. Mix gently but thoroughly with hands. Add in mayonnaise mix and blend well. Cover and chill till ready to serve, preferably overnight.
- About 30 min before serving remove noodle mix from refrigerator and toss in snow peas adding a little extra soy sauce and peanut oil or possibly mayonnaise if noodles seem dry. Garnish with coriander sprigs and sesame seeds. Pass additional soy sauce and chili oil at table. Serves 6 as main course; 10 to 12 as salad course.
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