Best 2 Sichuan Chicken Salad Recipes

**Sichuan Chicken Salad: A Taste of China's Culinary Delights**

Sichuan chicken salad is a vibrant and flavorful dish that blends the bold flavors of Sichuan cuisine with the freshness of a crisp salad. Originating from the Sichuan province in China, this salad is a delightful combination of tender chicken, crunchy vegetables, and a tantalizing dressing that packs a punch. Get ready to embark on a culinary journey as we delve into the art of creating this delicious Sichuan chicken salad. This article presents three variations of the salad: a classic Sichuan chicken salad, a refreshing Sichuan chicken salad with cucumber, and a unique Sichuan chicken salad with peanuts. Each recipe offers a slightly different twist on the classic dish, ensuring that there's something for every palate to enjoy.

Let's cook with our recipes!

SICHUAN HACKED CHICKEN

Sichuan Hacked Chicken image

Provided by Jonathan Reynolds

Categories dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon Sichuan peppercorns
1 1/2 cups peanut oil
2 1/4 pounds chicken breasts
9 tablespoons peanut butter
3 tablespoons sesame oil
3 tablespoons soy sauce
3 tablespoons white vinegar
3 teaspoons MSG
4 teaspoons cayenne (or less, to taste)
4 1/2 teaspoons ginger, minced
5 teaspoons scallions, chopped
5 teaspoons garlic, minced
2 to 4 teaspoons crushed red pepper flakes, to taste
2 tablespoons cilantro, chopped

Steps:

Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.

Nutrition Facts : @context http, Calories 993, UnsaturatedFat 67 grams, Carbohydrate 9 grams, Fat 89 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 866 milligrams, Sugar 3 grams, TransFat 0 grams

SZECHUAN CHICKEN SALAD

Szechuan Chicken Salad image

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

Provided by Gingerbear

Categories Szechuan

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons cooking oil
1 teaspoon toasted sesame oil
3 garlic cloves, minced
2 tablespoons grated fresh ginger
1/3 cup rice vinegar or 1/3 cup white wine vinegar
2 tablespoons reduced sodium soy sauce
4 boneless skinless chicken breast halves (12 ounces total)
1 fresh jalapeno pepper, seeded and chopped
1/2 teaspoon sugar
1 medium carrot, cut into matchstick strips
1 cup peeled jicama, cut in matchstick strips
4 lettuce leaves
2 medium cucumbers, quartered lengthwise and cut into 1/4 inch slices
1 1/3 cups enoki mushrooms
2 green onions, sliced
2 tablespoons chopped unsalted peanuts

Steps:

In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
Cook and stir garlic and ginger in hot oil for 15 seconds.
Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
Cool completely.
Rinse chicken; pat dry.
Place in a plastic bag set in a shallow dish.
Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
Close bag.
Marinate in the refrigerator for 4 to 24 hours.
Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
Cover and chill for 4 to 24 hours.
Drain chicken, discarding marinade.
Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
Cut chicken into bite-size strips.
Combine the carrot and jicama.
To serve, line 4 salad plates with the lettuce.
Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
Stir dressing; drizzle 1 tablespoon dressing over each serving.

Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad. Look for chicken that is free-range and organic, and vegetables that are fresh and crisp.
Don't overcook the chicken: Chicken should be cooked until it is just cooked through, or it will become dry and tough. Depending on the size of your chicken pieces, this will take about 8-10 minutes.
Use a flavorful dressing: The dressing is what really brings the salad together, so make sure it's packed with flavor. This recipe uses a combination of soy sauce, rice vinegar, sesame oil, and ginger, but you can adjust the ingredients to suit your own taste.
Add some crunchy toppings: Crunchy toppings, such as peanuts, sesame seeds, or wonton strips, add texture and flavor to the salad. They also help to balance out the soft and juicy textures of the chicken and vegetables.
Serve the salad immediately: Sichuan chicken salad is best served immediately after it is made. This will prevent the vegetables from wilting and the dressing from becoming watery.

Conclusion:

Sichuan chicken salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is packed with flavor and texture, and it is sure to please everyone at your table. So next time you're looking for a new salad recipe, give this one a try!