Spicy Szechuan Chicken With Noodles Recipe 445

EASY SZECHUAN CHICKEN WITH NOODLES

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.

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!

SPICY SZECHUAN CHICKEN WITH NOODLES RECIPE - (4.4/5)

Steps:

• Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly. Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate. Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper flakes; stir-fry 2 minutes. Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts. **Add 1 diced red or orange bell pepper to the skillet along with the broccoli slaw in step 3. If you desire. PER SERVING (1 3/4 cups): 324 Cal, 8 g Fat, 1 g Sat Fat, 0 g Trans Fat, 59 mg Choi, 347 mg Sod, 36 g Carb, 4 g Sugar, 7 g Fib, 30 g Prot, 95 mg Calc.

SZECHUAN CHICKEN AND NOODLES

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

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.