STIR-FRY CHICKEN SALAD WITH SZECHUAN NOODLES
Steps:
- Heat 1 to 2 Tbs. peanut oil over medium-high heat in wok or heavy large skillet until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set aside. Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender (al dente). Drain well. Transfer to large bowl. Add 1 Tbs. peanut oil and toss gently to coat. Broil peppers 6 inches from heat source, turning occasionally, until all sides are blackened. Transfer peppers to paper bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem to remove any remaining seeds and pat dry. Cut into 1/4 inch julienne. Combine onion, vinegar, red chili oil, sesame oil, sugar, salt, Szechuan peppercorns and freshly gorund pepper in medium bowl. Heat remaining 3 Tbs. of peanut oil in small saucepan until very hot but not smoking. Pour hot oil over onion mixture in thin steady stream, stirring constantly. Set aside for 15 minutes (hot oil will release flavor of spices). Reserve some of red pepper for garnish; add remaining red pepper to noodles. Add green onion mixture and chicken and toss gently using fork or chopsticks. Arrange reserved red pepper strips over top. Cover with plastic wrap and refrigerate. Bring to room temperature. Adjust seasoning and serve. Makes 6 servings.
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Rasel Shikder
[email protected]This salad is a great way to use up leftover chicken and vegetables. It's also a great make-ahead meal.
Jessica Nicholson
[email protected]This salad is a bit spicy for my taste, but I still enjoyed it. I would recommend using less Szechuan noodles if you don't like spicy food.
Daniel Phelts
[email protected]I love how this salad is both healthy and delicious. It's a great way to satisfy my cravings without feeling guilty.
Md sabyl Ahmod
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then eat it for lunch throughout the week.
maxamed xussen
[email protected]This salad is so versatile. I've added different vegetables and proteins, and it's always turned out great.
Kelebogile Angela
[email protected]I'm not a fan of Szechuan noodles, so I used a different type of noodles. The salad was still delicious!
Evan Heck
[email protected]This salad is a great way to get your veggies in. I love how the chicken and noodles add some protein and substance.
Karan Dubai
[email protected]I followed the recipe, but I used a different type of noodles. The salad still turned out great!
Parbati Magar
[email protected]This salad is so easy to make and it's packed with flavor. I love how the Szechuan noodles add a bit of spice.
Joshua Cordova
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's a great dish to serve at potlucks or picnics.
Tumi Amar
[email protected]This recipe is a great way to use up leftover chicken. I also added some chopped peanuts for extra crunch.
Bert Pritchard
[email protected]I'm not a big fan of spicy food, but I really enjoyed this salad. The Szechuan noodles added just the right amount of heat.
Norulhaq Naizai
[email protected]This salad is so refreshing and flavorful. I love the combination of chicken, vegetables, and noodles.
Leslie Ortez
[email protected]I followed the recipe exactly and it turned out great! The chicken was tender and flavorful, and the noodles were cooked perfectly.
Charles Lupiya
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Md Shuvo Hossain sk
[email protected]This stir-fry chicken salad was a hit at my dinner party! The Szechuan noodles added a nice spicy kick, and the chicken was cooked perfectly.