Stir-fried chicken salad szechwan

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1¼ pounds Chinese egg noodles; **
3 Large red bell peppers
3 tablespoons White wine vinegar
2½ tablespoon Sesame oil
2 teaspoons Salt
¾ teaspoon Fresh ground pepper
3 Chicken breast halves; *
Salt
1 tablespoon Vegetable oil
5 Green onions
2½ tablespoon Chili oil
2 teaspoons Sugar
1½ teaspoon Szechwan peppercorns; ***
6 tablespoons Vegetable oil

Directions

* Skin and bone chicken breast halves and cut into ⅜" julienne slices. ** Fresh or dried Chinese egg noodles. ***Szechwan peppercorns ground in mortar and strained. Pat chicken dry. Heat 3 Tbsp. vegetable oil in wok or heavy large skillet over medium-high heat until very hot but not smoking. Add chicken and stir-fry just until opaque, about 3 minutes. Set chicken aside. Bring large amount of salted water to rapid boil over high heat. Add noodles and cook until firm but tender to the bite. Drain well. Transfer to large bowl. Add 1 Tbsp. vegetable oil and toss gently to coat. Broil peppers 6" from heat source, turning occasionally, until all sides are blackened. Transfer peppers to plastic bag and seal tightly. Set aside 10 minutes to steam. Slip charred skins off peppers and discard. Cut out stem and seeds. Rinse peppers if necessary to remove any seeds; pat dry. Cut into ¼" julienne. Combine onions, vinegar, hot chili oil, sesame oil, sugar, salt, Szechwan pappercorns and freshly ground pepper in medium bowl. Heat remaining 6 Tbsp.

vegetable 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 bell pepper for garnish; add remaining red papper 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.

From: "Cooking With Bon Appetite" Series: Poultry.

Related recipes