Category: Main Course
Spicy Szechwan Chicken - TastyPlanner.com
Chef: Chooch
Spicy Asian dish with a slightly sweet flavor, served over whole wheat egg noodles.
Recipe Source: Custom
Ingredients
1.25 pounds of chicken breast
1 Packet Sun-Bird "Hot & Spicy Szechwan" Seasoning Mix
1 tsp sugar
3 tbsp soy sauce
1/4 cup of water
1.5 tsp red pepper flakes (or 3 crushed dry "thai pappers")
1 tsp Srirasha
1 tsp sesame oil
1 tsp chili oil
1 Red Onion
1/2 cup shredded carrots
1 can pineapple chunks (in juice)
1 can sliced Water chestnuts OR baby corn
1 carton of mushrooms (sliced)
1 orange pepper
1/2 bag of Wide Whole Wheat Egg Noodles
Instructions
PREP WORK:
Finely chop the onion and slice the Pepper. Slice the mushrooms (if not sliced from the store). Shred the carrots (if not shredded from the store).
Chop the Chicken into 1 inch pieces.
Mix the sauce mix, sugar, soy sauce, srirasha, water and pepper in a bowl and stir thoroughly (or blend if possible).
COOK MEAL:
Boil water in a large pot for the pasta. Boil the pasta for it’s specified cooking time according to directions.
In a large skillet or wok, heat the oil and add the meat and stir fry until browned
Add onion, orange pepper, and carrots and stir fry for 4 minutes.
Add mushrooms, pineapple (with about half of their juice), and water chestnuts and stir fry for 2 minutes.
Add the seasoning blend and stir fry for about a minute, until thickened.
SERVE:
Place 1/5 of the pasta in a deep dish and scoop 1/5 of the Szechwan on top…
Garnish with Crispy Chinese Noodles and Srirasha to taste. ENJOY.
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