Szechuan Chicken

Szechuan Chicken takes approximately 4 hours from beginning to end. For $2.36 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 272 calories, 29g of protein, and 8g of fat per serving. If you have rice wine vinegar, cilantro, sesame seed oil, and a few other ingredients on hand, you can make it. 154 people were glad they tried this recipe. It is brought to you by Country Cleaver. With a spoonacular score of 91%, this dish is spectacular. If you like this recipe, you might also like recipes such as Szechuan Chicken with Noodles, Szechuan Orange Chicken, and Szechuan Chicken Wings.

Servings: 4

Preparation duration: 200 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 cups Cabbage, shredded

2 carrot, thinly sliced

1 teaspoon Szechuan chili sauce

2 tablespoons cilantro , minced

2 cucumber, thinly sliced

3 tablespoons dry white wine

1 tablespoon garlic , minced

1 tablespoon ginger root, minced

2 green stemmed onions, minced

2 tablespoons hoisin sauce

1 Tbps Olive Oil

2 Red Bell Pepper, thinly sliced

1 teaspoon rice wine vinegar

1 tablespoon sesame seed oil

4 chicken breast halves, boneless, skinless

1/3 cup soy sauce

1 1/2 teaspoons sugar

Equipment:

whisk

bowl

ziploc bags

grill

aluminum foil

Cooking instruction summary:

In bowl, whisk together all chicken marinade ingredients. Reserve 1/3 cup of marinade in a bowl to use as a salad dressing for later. Place chicken breasts into a gallon plastic bag, pour remaining marinade over chicken. Seal bag and allow chicken to marinade for 3 hours or overnight.When chicken has marinaded, heat grill to medium high heat. Let chicken sit out for 30 minutes before grilling. Grill until just cooked through. Remove from grill and cover with foil. Let rest for 10 minutes.For Salad:Toss together all shredded vegetables. Plate on four plates, topping with one chicken breast each. Pour additional reserved marinade/dressing from clean bowl over the top of the chicken. Devour.

 

Step by step:


1. In bowl, whisk together all chicken marinade ingredients. Reserve 1/3 cup of marinade in a bowl to use as a salad dressing for later.

2. Place chicken breasts into a gallon plastic bag, pour remaining marinade over chicken. Seal bag and allow chicken to marinade for 3 hours or overnight.When chicken has marinaded, heat grill to medium high heat.

3. Let chicken sit out for 30 minutes before grilling. Grill until just cooked through.

4. Remove from grill and cover with foil.

5. Let rest for 10 minutes.For Salad:Toss together all shredded vegetables. Plate on four plates, topping with one chicken breast each.

6. Pour additional reserved marinade/dressing from clean bowl over the top of the chicken. Devour.


Nutrition Information:

Quickview
271k Calories
28g Protein
7g Total Fat
19g Carbs
33% Health Score
Limit These
Calories
271k
14%

Fat
7g
12%

  Saturated Fat
1g
8%

Carbohydrates
19g
7%

  Sugar
11g
13%

Cholesterol
72mg
24%

Sodium
1391mg
61%

Alcohol
1g
6%

Get Enough Of These
Protein
28g
58%

Vitamin A
7216IU
144%

Vitamin C
98mg
120%

Vitamin B3
13mg
69%

Vitamin B6
1mg
63%

Vitamin K
58µg
56%

Selenium
37µg
53%

Phosphorus
340mg
34%

Potassium
1000mg
29%

Vitamin B5
2mg
24%

Manganese
0.47mg
24%

Folate
83µg
21%

Magnesium
75mg
19%

Fiber
4g
19%

Vitamin B2
0.29mg
17%

Vitamin B1
0.21mg
14%

Copper
0.22mg
11%

Iron
1mg
11%

Vitamin E
1mg
11%

Zinc
1mg
9%

Calcium
71mg
7%

Vitamin B12
0.23µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Tomato, Avocado, Corn and Basil Salad With Lemon-Balsamic Vinaigrette

The Comfort of Cooking

Pumpkin cinnamon roll muffins

A Zesty Bite

Reese's Peanut Butter Oatmeal Bars

Life Made Simple

Coconut Chocolate Sweet Potato Cookies

Paleo on a Budget

Bean Dip Tostadas

Buns in My Oven