HUNAN CHICKEN NUTRITION RECIPES

Name: Hunan Chicken
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 serving(s)
Ingredients: 2 lbs chicken; 10 cups boiling water; 1/2 cup water chestnut, sliced; 2 tablespoons sesame paste; 1 tablespoon rice vinegar or 1 tablespoon white vinegar; 1 tablespoon sesame oil; 1 teaspoon chili oil; 1 tablespoon soy sauce; 1 1/2 teaspoons szechuan peppercorns, crushed; 1 1/2 teaspoons gingerroot, minced; 3 tablespoons green onions, shredded; 1 tablespoon garlic, chopped; 3 tablespoons cilantro, chopped; 1 1/2 teaspoons chili powder; 1 cucumber, sliced

HUNAN CHICKEN RECIPE - FOOD.COM

Hunan Chicken Recipe - Food.com image

From Chinese Cookery a nice chicken dish that can be served either at room temperature or chilled. The cucumbers add a nice contrast to the spicy sauce. You can serve this over pasta or rice.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs chicken
10 cups boiling water
1/2 cup water chestnut, sliced
2 tablespoons sesame paste
1 tablespoon rice vinegar or 1 tablespoon white vinegar
1 tablespoon sesame oil
1 teaspoon chili oil
1 tablespoon soy sauce
1 1/2 teaspoons szechuan peppercorns, crushed
1 1/2 teaspoons gingerroot, minced
3 tablespoons green onions, shredded
1 tablespoon garlic, chopped
3 tablespoons cilantro, chopped
1 1/2 teaspoons chili powder
1 cucumber, sliced

Steps:

Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
Remove, let cool. Remove bones. Shred chicken with a cleaver.
Combine with water chestnuts.
Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.

Nutrition Facts : Calories 364.2, FatContent 24.5, SaturatedFatContent 6.5, CholesterolContent 103.5, SodiumContent 374.9, CarbohydrateContent 8.4, FiberContent 1.4, SugarContent 2.3, ProteinContent 27.2

HUNAN CHICKEN AND VEGETABLES | ALLRECIPES

Hunan Chicken and Vegetables | Allrecipes image

The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame.

Provided by Tracy Monroe

Categories World Cuisine Asian Chinese Main Dishes Chicken

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

6 peppers dried red pepper pods
2 tablespoons soy sauce, or more to taste
1 tablespoon chopped green onion
1 tablespoon hoisin sauce
2 teaspoons chile oil
1?½ teaspoons jarred minced garlic
1 teaspoon white sugar
1 teaspoon ground ginger
1 teaspoon salt
½ cup vegetable oil, or as needed
1?½ cups Chicken, broilers or fryers, breast, meat only, raw
½ cup water
½ cup carrot strips
½ cup chopped green bell pepper
½ cup coarsely chopped onion
½ cup baby corn, drained
½ cup sliced water chestnuts, drained
½ cup sliced bamboo shoots, drained
2 cups warm cooked rice

Steps:

Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

Nutrition Facts : Calories 409 calories, CarbohydrateContent 56.1 g, CholesterolContent 47.9 mg, FatContent 10.6 g, FiberContent 3.7 g, ProteinContent 26.1 g, SaturatedFatContent 1.3 g, SodiumContent 1302 mg, SugarContent 5.6 g

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