Spicy Szechwan Chicken With Spaghetti Squash Recipes

SPICY SZECHWAN CHICKEN

Steps:

• Rinse the chicken pieces, pat dry, and place in a bowl.
• Combine the marinade ingredients and mix well.
• Add the marinade to the chicken and coat the pieces evenly.
• Cover and refrigerate for at least 30 minutes or up to 8 hours.
• To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
• Cover the grill and regulate the heat so that it remains at a medium temperature.
• Grill the chicken for about 12 minutes on each side.
• The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
• As the chicken cooks, brush on the remaining marinade.
• To roast: Preheat the oven to 425°.
• Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
• During roasting, brush with the marinades.

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!

SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
• Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35-45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
• Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
• Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
• Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET

Steps:

• Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
• Add the chicken or turkey and cook for about 3-4 minutes.
• Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
• Add remaining ingredients and simmer for another 5 minutes.
• Pour sauce over heated spaghetti squash and serve.