Szechuan Chicken Or Tofu In Lettuce Bundles Solo Cooking Recipes

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SZECHUAN CHICKEN



Szechuan Chicken image

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

1 lb skinless chicken breast half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
6 green onions, cut into 2-inch pieces
1 green pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1/4 cup dry-roasted unsalted peanuts

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 LETTUCE WRAPS WITH SPICY MAYO (CACTUS CLUB COPYCAT)



Szechuan Chicken Lettuce Wraps with Spicy Mayo (Cactus Club Copycat) image

Spice it up and make copycat Szechuan chicken lettuce wraps with spicy mayo from the comfort of your own home with this easy to follow recipe. Plus, it is healthier than the original!

Provided by Sam | Ahead of Thyme

Categories     Appetizer

Time 40m

Number Of Ingredients 21

2 chicken breasts, cut into small 1 or 2-inch strips
1 tablespoon sesame oil
1 + 1/4 cups panko breadcrumbs
1 tablespoon soy sauce
1 tablespoon rice vinegar (black)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1 tablespoon mayonnaise
1/4 cup all-purpose flour
1 cup fried wontons* or chow mein noodles (Farkay brand)
1/4 cup green onions or scallions, sliced
1/2 cup fresh cilantro, chopped
1/4 cup peanuts
1/2 cup sweet chili sauce
2 teaspoons white and black sesame seeds
lime wedges
1 head iceberg lettuce, cut in half through the stem
1/4 cup mayonnaise
1 tablespoon Sriracha hot sauce, or more to taste
1 teaspoon freshly squeezed lime juice

Steps:

  • Preheat oven to 400 degrees F. Line a cooking pan with foil and spray or brush with cooking oil.
  • In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 2-3 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn a golden colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.
  • In a small bowl, beat the egg and mayonnaise together. Pour mixture into a shallow dish and set aside. Place flour into another shallow dish and set aside.
  • Fully coat each chicken strip with flour, then with egg, and lastly with the panko breadcrumb mixture.
  • Place the coated chicken strips onto your cooking tray and bake for 20-25 minutes, until the chicken is golden brown and no longer pink inside.
  • Place chicken strips into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.
  • Transfer chicken mixture into serving dish and sprinkle with sesame seeds. Add lime wedges.
  • In a small bowl, mix mayonnaise, hot sauce, and lime juice together.
  • Serve spicy mayo on the side or drizzle on top of chicken mixture.

Nutrition Facts : ServingSize 1 serving, Calories 571 calories, Sugar 12.6 g, Sodium 1506.5 mg, Fat 28.3 g, SaturatedFat 4.6 g, TransFat 0.2 g, Carbohydrate 56.7 g, Fiber 6.6 g, Protein 23.4 g, Cholesterol 84.7 mg

SPICY SZECHUAN CHICKEN LETTUCE WRAPS



Spicy Szechuan Chicken Lettuce Wraps image

Awesome as an appetizer OR a meal. I saw this on the Food Network one Sunday morning and I just had to jot down the recipe to try it out; it looked absolutely divine! Since I haven't made it myself yet, I am unsure as to how many servings it is. From what it looked like on TV, I am estimating it will make about 18 lettuce wraps.

Provided by cali_love

Categories     Lunch/Snacks

Time 30m

Yield 18 lettuce wraps, 4-6 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts
oil, for cooking
1 lemon, juice of
2 tablespoons butter
bibb lettuce or iceberg lettuce
1 daikon radish, julienned
2 carrots, julienned
1/2 cup green onion, diced
1/4 cup bean sprouts
1/2 cup szechuan sauce (check in your Asian grocery aisle)
1 tablespoon Chinese five spice powder
1/4 teaspoon cayenne pepper
1 pinch sea salt
1 pinch cracked black pepper

Steps:

  • In a small bowl, mix the 5 spice powder, cayenne pepper, sea salt, and black pepper together. Set aside.
  • Slice the chicken breasts in half lengthwise, and pound out in between two sheets of plastic wrap. This is to ensure even cooking.
  • Sprinkle on spice mixture evenly on both sides of the chicken breasts, lightly patting "rub" onto the chicken.
  • Heat oil in pan over medium high/high heat and fry chicken until lightly browned. (If your breasts are pounded out thin, it should not take too long to cook.) Put a little bit of butter (about 1/2 tbsp) on the top of each chicken breast, and drizzle lemon juice as well, for extra flavor. Flip chicken breasts over to cook the other side and repeat process.
  • Once the chicken has been fully cooked, remove from heat and place onto a platter and allow to rest for 10-15 minutes.
  • While the chicken is resting, prepare the slaw mix. Peel and wash your carrots and daikon radish. If you have a mandolin, you may use that to slice the carrots. Otherwise, thinly slice the carrots and daikon into julienned strips.
  • In another bowl, combine the carrots, daikon, diced green onions, bean sprouts, and Szechuan sauce together.
  • Thinly slice the chicken breasts. You can either slice them into strips or dice them, depending on your preference.
  • Arrange a little of the slaw mix and the chicken onto each bib lettuce cup. If you are unable to find bib lettuce, you can try using regular iceberg lettuce cups instead.
  • If you are serving this as an appetizer, it should serve about 4-6 people.

Nutrition Facts : Calories 152.8, Fat 6.7, SaturatedFat 3.9, Cholesterol 49.5, Sodium 265.9, Carbohydrate 8.8, Fiber 2.7, Sugar 4.3, Protein 15

SZECHUAN BRAISED CHICKEN



Szechuan Braised Chicken image

Make and share this Szechuan Braised Chicken recipe from Food.com.

Provided by JoyfulCook

Categories     One Dish Meal

Time 46m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 tablespoon peanut oil
1 lb chicken breast, cubed
4 cups Chinese vegetables
1 teaspoon five-spice powder
1/2 teaspoon szechwan pepper
1/2 cup chicken stock
1 tablespoon soya sauce
1 teaspoon sesame oil
2 dried bird's eye chiles
1 teaspoon rice vinegar
1 tablespoon dry sherry
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 teaspoon cornflour, heaped

Steps:

  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
  • Blanche asparagus and broccoli for 2 minutes then add to the other vegetables with the garlic and ginger.
  • Toast Szechwan peppercorns in a small dry pan until fragrant, crush and add to the chicken with the five spice powder and enough oil to just coat. Marinade for half an hour,.
  • In a cup place the stock, Soya sauce, sesame oil, vinegar and sherry, mixing the corn flour with enough water to mix when adding to the sauce.
  • Heat wok and add half of the oil. Stir fry the vegetables and place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve separately with noodles of your choice.

Nutrition Facts : Calories 344.4, Fat 20.6, SaturatedFat 5.2, Cholesterol 98, Sodium 488.9, Carbohydrate 3.8, Fiber 0.3, Sugar 1, Protein 33.5

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