SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
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 SZECHUAN ORANGE CHICKEN - WW
From Weight Watchers --282 Cal., 7 g total fat, 1 g. sat fat, 0 g trans fat, 63 mg. chol., 304 mg. Sod., 28 g. carb., 6 g sugar, 4 g. fiber, 28 g. prot., 72 mg. Calc.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook rice according to package directions, omitting salt and fat.
- Meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl.
- Heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. Add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. Return skillet to heat and add remaining 1 teaspoons canola oil. Add ginger and garlic; stir fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.
ORIGINAL WEIGHT WATCHERS ORANGE CRUMBED BAKED CHICKEN
Although another recipe for this has been posted, it has been altered. I found this in the Sacramento Bee and according to them is taken from WW and has not been altered. It is hard to believe this recipe is a low fat dish.
Provided by Chabear01
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray a nonstick baking sheet with nonstick cooking spray.
- In a small bowl, combine the orange juice, mustard and salt. On a sheet of wax paper combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet.
- Bake 15 minutes, turn over and bake until cooked through. 15 to 20 minutes longer.
Nutrition Facts : Calories 193.8, Fat 6.6, SaturatedFat 1.5, Cholesterol 71.1, Sodium 420, Carbohydrate 14.8, Fiber 2.3, Sugar 0.9, Protein 18.9
SZECHUAN ORANGE CHICKEN
From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor.
Provided by Halcyon Eve
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
- Bring to boil and boil until reduced to 1 cup, about 10 minutes.
- Stir often to prevent burning.
- May be made up to 2 days in advance; use either hot or cold.
- Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
- In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
- Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
- Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
- Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.
Nutrition Facts : Calories 515, Fat 2.6, SaturatedFat 0.6, Cholesterol 65.8, Sodium 76.1, Carbohydrate 88.9, Fiber 1, Sugar 33, Protein 31.5
SPICY APRICOT CHICKEN (WW)
From Weight Watchers All-Time Favorites which I borrowed from my friend's daughter, Alex. Don't want to lose this. You can marinate this too. 6 points per serving.
Provided by Oolala
Categories Chicken Breast
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons of the sesame oil in a large nonstick skillet set over medium-high heat.
- Add the chicken breasts and cook until browned, 2-3 minutes on each side.
- Transfer the chicken to a 5-6 quart slow cooker.
- Combine remaining 1 teaspoons of oil and the remaining ingredients and pour over the chicken.
- Cook covered until the chicken is fork tender, 3-4 hours on high or 6-8 hours on low.
- Transfer the chicken to a platter, keep warm.
- Pour the sauce into a small saucepan; bring to a boil over medium-high heat.
- Cook, stirring occasionally, until slightly thickened, 3-4 minutes.
Nutrition Facts : Calories 332.8, Fat 5.7, SaturatedFat 1.1, Cholesterol 103.8, Sodium 432.9, Carbohydrate 27.5, Fiber 0.3, Sugar 14.9, Protein 42.2
SPICY SZECHWAN CHICKEN
This is out of my "Hot Barbecue" cookbook. It says that if you omit the green onions and cilantro you can make a large batch of the marinade and it will keep indefinitely in the refrigerator, just add the green onion and cilantro to the portion that you use that day. It is excellent on spareribs and firm-fleshed fish. Serve with fried rice and a salad. The cooking time does not include marinating time.
Provided by teresas
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the chicken pieces, pat dry, and place in a bowl.
- Combine the marinade ingredients and mix well.
- Add the marinade to the chicken and coat the pieces evenly.
- Cover and refrigerate for at least 30 minutes or up to 8 hours.
- To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
- Cover the grill and regulate the heat so that it remains at a medium temperature.
- Grill the chicken for about 12 minutes on each side.
- The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
- As the chicken cooks, brush on the remaining marinade.
- To roast: Preheat the oven to 425°.
- Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
- During roasting, brush with the marinades.
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