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
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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