Spicy Honey Chicken And Celery Szechuan Style Recipes

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!

SPICY HONEY CHICKEN AND CELERY, SZECHUAN STYLE.

Steps:

• Toss chicken pieces with cornstarch to coat.
• Heat oil in wok or skillet, stir-fry celery pieces over high heat for one minute and set aside.
• Add more oil to utensil if required and quickly brown chicken pieces with garlic. Work in two batches if necessary.
• Return celery and chicken to utensil, add rest of the ingredients, cover and simmer until chicken is cooked, approximately 3 minute.
• Serve with boiled or fried rice and stir-fried vegetables.

GRILLED SPICY HONEY CHICKEN

Steps:

• Combine the rub spices in bowl and mix well.
• Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well.
• Grill thighs for about 5-10 minutes on each side or until they're just cooked through.
• While chicken is cooking, warm honey in the microwave for just a few seconds to soften. Add the vinegar and combine well. Using the honey mixture, brush the chicken (both sides) in the final moments of grilling.

SPICY HONEY CHICKEN

Steps:

• Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
• Add the chicken chunks to the bag and seal and shake to coat them.
• Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
• Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
• Take chicken out of skillet and cover to keep warm.
• Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
• Saute for 3-5 minutes.
• Add the broccoli slaw, and water chestnuts to skillet.
• Saute for 5 minutes more.
• Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
• Cook on low about 10 minutes, stirring occasionally.
• While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes.
• After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
• Add the chicken back to the skillet now.
• Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
• Sprinkle some green onions on top of each serving and enjoy!

SPICY HONEY CHICKEN

Steps:

• In a small bowl, combine cumin, sage, ginger, pepper and salt. Rub mixture over rinsed and dried chicken. Cut into 1/2" strips.
• Heat a large skiller over medium high heat. Add oil to skillet. Cook chicken 3-5 minutes, until nearly cooked through.
• Meanwhile, in a small bowl, whisk together lemon juice, honey and soy sauce. Stir into chicken, increase heat to high and cook for 1-2 minutes or until chicken is cooked through.