Saturday, January 5, 2013

Szechuan Chicken with Fried rice and Peanut Dipping Sauce

Scotty B's Szechuan Chicken with Fried Rice and Peanut Dipping Sauce

Szechuan Chicken with Fried Rice and Peanut Dipping Sauce
This Szechuan style sauce is one of my go to sauces.  I can change it up and basically call it what I want.  I can also use it with any kind of chicken, pork or beef.  I like to marinade it with chicken thighs though, that is my favorite way to cook it.  Another suggestion is to use it with Chicken Breast fingerlings.  It makes a great party snack.

It's a simple recipe and it doesn't much time to marinade although I like to marinade it for 2 hours at least.
Szechuan Sauce / Marinade
3 Tbl Spn Olive Oil
1/4 Cup Soy Sauce
1 Tbl Spn Rice Vinegar
1/2 Tbl Spn Minced Garlic
Dash Salt
1 Tbl Spn Garlic Chili Sauce
1 Tsp Red Pepper Flakes
Mix all ingredients well.

Pick your chicken!  Chicken thighs, chicken breast etc.  I used bone in chicken thighs this time and I removed the skin.
Pour the sauce over all of the chicken and make sure it gets good coverage.  Let it dance in the flavor for as long as possible.  If you wish, set a little aside to baste it as it cooks.
You can do this many different ways.  On the grill, Wok, in the oven, on the stove - whatever!
I did this one in the Wok.
Place the chicken in the Wok, bottom side down and cook thoroughly.  It will start to brown in about 12 minutes.  Then turn and continue cooking until done.  Turning from time to time.  Baste with your extra sauce if you saved some.
Remove from heat once chicken is cooked thoroughly.

Fried Rice

Try to prepare early for this by cooking your rice earlier in the day or the day before.  Otherwise don't stress over it.  Cook 1 cup of rice and set aside.

1/2 Cup Onion chopped
2 Tbl Spn Butter
1/2 Tbl Spn Minced Garlic
1 Egg Scrambled
Dash Salt
Dash Pepper
1 Cup frozen carrots and peas precooked / boiled
2 Tbl Spn Teriyaki Sauce or more to taste

In a Wok or skillet over medium high heat, sauté the onion.  Then add the minced garlic.  Add a dash of salt and 1 tbl spn butter.  Push to the side of the Wok or skillet.
Add the egg and cook. Mix with the onion and garlic.  Add the rice and stir together and continue to cook.  Mix well and chop the clumps of rice out.  Add the other 1 tbl spn butter and let it melt.  Continue to stir.  Add a dash of salt.  Continue cooking for two minutes.  Add the Teriyaki by drizzling over the rice. Add the carrots and peas.   Stir well and continue cooking for about 4 minutes.

Peanut Dipping Sauce

Using the same Wok or skillet heat 4 Tbl Spn Soy Sauce for about 30 seconds, then add 2 Tbl Spn Olive Oil.  Add 1/2 Tbl Spn Minced Garlic and a dash of salt.  Add 1 Tsp Rice Wine Vinegar.  Stir and bring to a simmer.  Add 1 Tbl Spn of peanut butter.  Stir and until the peanut butter is completely liquid.  Stir in 1 tbl spn of brown sugar.  Add 1 Tsp Red Pepper Flakes.  Stir and cook for about 1 minute and let the flavors get to know each other.  Remove from heat and place in a small bowl.  Serve hot.

Enjoy Scotty B's Szechuan Chicken with Fried Rice and Peanut Dipping Sauce!