EASY SZECHUAN CHICKEN WITH NOODLES
Hot and spicy, and full of flavour. This easy Szechuan Chicken recipe is my take on the classic Szechuan Chicken from the Sichuan Province of China. I've adapted it to suit my own taste (and pantry ingredients), and what it lacks in authenticity, it certainly makes up for in taste.
Provided by Veronica
Categories Main Course
Time 50m
Number Of Ingredients 27
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.
Nutrition Facts : Calories 500 kcal, Carbohydrate 23.7 g, Protein 41.6 g, Fat 26.9 g, SaturatedFat 4.7 g, Cholesterol 194 mg, Sodium 2574 mg, Fiber 3.6 g, Sugar 8.6 g, ServingSize 1 serving
SZECHUAN NOODLES
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
CREAMY MUSHROOM CHICKEN
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love