Best 6 Szechuan Chicken And Peanuts Recipes

SZECHUAN CHICKEN WITH PEANUTS

Steps:

• 1. Combine chicken, 1T hoisin, 1T cornstarch in bowl; toss well to coat and set aside.
• 2. Combine remaining 2T hoisin, 1T cornstarch, broth, vinegar, sugar, and chili garlic sauce in bowl; set aside.
• 3. Heat wok (or large pan) over med-high heat until a drop of water sizzles on it. Pour in oil, swirl to coat; then add chicken. Stir fry for 3 minutes. Add ginger and garlic; stir fry another 15 seconds. Add bell pepper, carrots, and peanuts; stir fry 2 minutes. Add hoisin sauce mixture stirring constantly until mixture boils and thickens.
• 4. Serve with rice (optional).

SPICY SZECHUAN CHICKEN RECIPE BY TASTY

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

SZECHUAN CHICKEN WITH PEANUTS

Steps:

• Cut chicken into 1 inch pieces.
• Combine egg white, 1 tablespoon cornstarch, sherry, sesame oil; if desired, and sugar.
• Add to chicken pieces.
• Work the cornstarch mixture into the chicken using your hands.
• Set aside.
• Combine cold water, soy sauce, and 1 teaspoon cornstarch in a small bowl; set aside.
• Heat wok or large skillet over high heat.
• Add cooking oil.
• Stir fry dried hot peppers, garlic, and gingerroot for 30 seconds.
• Add chicken.
• Stir fry 1 minute.
• Stir cornstarch and soy mixture.
• Add mixture to chicken.
• Cook and stir 2 minutes more or until mixture coats the chicken.
• Stir in peanuts and pea pods.
• Heat through.
• Serve with hot cooked rice.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

Steps:

• To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
• Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
• Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
• Remove from pan; set aside.
• To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
• Heat 1 tablespoon vegetable oil in pan.
• Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
• Add broth mixture, and cook 1 minute or until thick, stirring constantly.
• Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
• Serve over rice.

KUNG PAO CHICKEN

Steps:

• Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil; cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.
• In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken; let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.
• Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.
• Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.

SZECHUAN CHICKEN WITH CASHEW NUTS

Steps:

• Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
• Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
• Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
• In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
• Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
• Add the chicken and the cashew nuts.
• Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
• Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.