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.jpg)
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:
covered percent of daily need
