SZECHUAN POPCORN CHICKEN RECIPES

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SZECHUAN PEPPERCORN CHICKEN RECIPE - FOOD.COM



Szechuan Peppercorn Chicken Recipe - Food.com image

Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one review be careful with the amount of salt salt as the Soy sauce is very salty in itself.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons szechuan peppercorns
2 tablespoons scallions, chopped
2 teaspoons fresh ginger, finely chopped
1/2 teaspoon salt
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon chicken stock
1 teaspoon red wine vinegar
1 teaspoon sugar
1 head iceberg lettuce, shredded
1 1/2 lbs cooked shredded chicken

Steps:

  • Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
  • Mix remaining ingredients (except lettuce& chicken).
  • Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.

Nutrition Facts : Calories 460.2, FatContent 32.7, SaturatedFatContent 8.3, CholesterolContent 127.7, SodiumContent 1183.4, CarbohydrateContent 6.3, FiberContent 1.8, SugarContent 4.1, ProteinContent 34.4

SZECHUAN CHICKEN RECIPE - CHINESE.FOOD.COM



Szechuan Chicken Recipe - Chinese.Food.com 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.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

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.

Nutrition Facts : Calories 302.8, FatContent 12.9, SaturatedFatContent 1.9, CholesterolContent 65.8, SodiumContent 584.3, CarbohydrateContent 10, FiberContent 2.5, SugarContent 3.6, ProteinContent 30.3

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