Szechuan Chicken And Peppers Recipes

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!

SZECHUAN CHICKEN

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.

SZECHUAN CHICKEN RECIPE

Steps:

• Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.

SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE

Steps:

• Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
• Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
• Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
• Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
• Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

SZECHUAN CHICKEN

Steps:

• Chicken: Whisk the chicken ingredients (minus chicken) in a shallow bowl or freezer bag. Add chicken and stir until evenly coated. Set aside while you chop the veggies and prep the rest of the ingredients.
• Sauce: Whisk the sauce ingredients together in a small bowl; set aside.
• Add peanuts to a large wok or nonstick skillet and toast over medium heat until dark golden in spots. Remove from skillet. (A nonstick skillet will work best with the chicken in the next step unless your skillet is very well seasoned.)
• To the same skillet, heat 1 tablespoon oil over medium-high heat. Once very hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides (does not need to be cooked through). Remove chicken to a plate.
• To the same skillet, heat 1 1/2 tablespoons oil over medium-high heat. Once very hot, add onions and stir fry for 2 minutes. Add bell peppers, ginger, garlic, dried chilies and chili seeds and stir fry one minute.
• Return the chicken to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and chicken is cooked through, about 1-2 minutes. Taste and add additional chili seeds or chili sauce if desired.
• Serve with rice and garnish with green onions and sesame seeds if desired.

SZECHUAN CHICKEN

Steps:

• In a small pan over medium heat, toast cashews or peanuts for a few minutes to lightly brown. Set aside.
• If you are serving with rice, start cooking that now.
• Place the chicken, salt, pepper, pepper flakes and soy sauce in a small bowl, mix and let sit 30 minutes at room temperature.
• While the chicken sits for 30 minutes, make the sauce by whisking all of the sauce ingredients in a small bowl and set aside.
• After 30 minutes add the egg white and corn starch to the chicken and mix to dissolve the corn starch. The mixture will be thick and gooey.
• In your wok over medium high heat, heat the vegetable oil to 325 degrees F using a candy thermometer or other means to gauge the temperature. Have a bowl standing by.
• The next step will be to double fry the chicken.
• Drop the chicken pieces one at a time into the hot oil and fry in 5-6 batches just for about two minutes, flipping each over to lightly fry on both sides. Then using a spider or strainer, move each batch to the waiting bowl. Let the oil temperature recover between batches.
• Once all the chicken has fried, turn the heat to high to heat oil to 375 degrees F and once hot, add half of the cooked chicken to crisp. Fry for about another 1-2 minutes until nicely browned and crispy and then move to a plate covered in a paper towel. Once the oil heats back up, fry the second half and then move to the same plate. (Note: The second frying will splatter, so be careful adding the half-cooked chicken to the hot oil.)
• Pour the hot oil into a small metal bowl and spoon one tablespoon back into the wok and heat over a medium high burner.
• Once hot, add the bell peppers and cook for about three minutes then move to a waiting bowl.
• Add one more tablespoon of the oil and once hot, add the peppercorns, chili peppers, scallion whites, garlic and ginger and toss and cook for one minute. (Note: The Szechuan peppercorns are very intense and fill the air with their spicy eye-watering scent once they hit the hot pan.)
• Add the reserved sauce and once hot, add the cooked chicken and bell peppers back in and toss.
• Remove from heat and serve with or over cooked white rice and top with toasted cashews and scallion greens.

SZECHUAN CHICKEN (SCHEZWAN CHICKEN)

Steps:

• In a bowl, add boneless bite-size chicken pieces, dark soy sauce, pepper, garlic, and Chinese five-spice powder, brown sugar, salt, baking soda, and corn starch
• Mix everything well and rest it for at least 5 minutes
• In a pan with medium heat, pour oil and fry the marinated chicken pieces and fry them until it turns golden brown on both sides
• Drain the chicken from the oil and reserve them for later use
• In a pan with medium heat, pour sesame oil and add garlic, ginger, spring onions, and dry red chili. Stir fry everything for 2 to 3 minutes
• Now add the crushed Sichuan pepper and give a good mix
• Add the fried chicken and give a good mix. And now the delicious Szechuan Chicken also called Schezwan chicken is ready to taste and enjoy
• Serve this hot and spicy Szechuan Chicken as a starter or side dish for fried rice or noodles

SZECHUAN CHICKEN RECIPE

Steps:

• First marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch. Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.
• To shallow fry the chicken pieces, heat the wok/pan into high heat about 350°F, add oil about 1" high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown by turning sides. Then remove from oil and set it aside.
• Leave 2 tablespoon of oil in the wok, add chopped onions and stir fry few seconds with medium-high heat. Then follow with the dried chilli and continue stir fry for another 1 minute.
• Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.
• Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.
• Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.