4_Chinese_Style_Recipes

Certainly! Here's a step-by-step recipe for Chicken Szechuan (Szechuan) Style:Show more

**Chicken Szechuan (Szechuan) Style:**

Ingredients:
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 onion, thinly sliced
- 1/2 bell pepper, thinly sliced
- 1 teaspoon Szechuan peppercorns (optional, for heat)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chili paste (adjust to taste)
- 1 teaspoon sugar
- Salt and pepper to taste
- Green onions, chopped (for garnish)

Instructions:
1. Marinate the chicken with a pinch of salt and pepper. Set aside for about 10 minutes.
2. In a wok or a large skillet, heat the vegetable oil over high heat.
3. Add the marinated chicken pieces and stir-fry until they are cooked through and slightly browned. Remove the chicken from the wok and set it aside.
4. In the same wok, add a bit more oil if needed. Add the minced garlic, ginger, and Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
5. Add the sliced onion and bell pepper to the wok and continue to stir-fry for another 2-3 minutes until they start to soften.
6. In a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce, chili paste, and sugar.
7. Push the vegetables to the side of the wok and pour the sauce mixture into the center. Let it heat for a few seconds until it starts to bubble.
8. Toss the vegetables and sauce together, then add the cooked chicken back into the wok. Stir-fry everything together for a couple of minutes until the chicken is well-coated in the sauce and heated through.
9. Taste and adjust the seasoning with more salt, pepper, or chili paste if needed.
10. Once everything is heated and combined, remove from heat.
11. Garnish with chopped green onions and serve the Chicken Szechuan style over steamed rice.

Enjoy your homemade Chicken Szechuan with its bold flavors and a hint of spiciness!Certainly! Here are step-by-step recipes for Chili Chicken, Fried Rice with Mongolian Chicken, General Tso's Chicken, and Chicken Szechuan (Szechuan) Style:

**Chili Chicken:**

Ingredients:
- 1 lb boneless chicken, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Oil for frying
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2-3 green chilies, sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon ketchup
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Green onions, chopped (for garnish)

Instructions:
1. In a bowl, mix chicken with soy sauce, cornstarch, black pepper, and salt. Let it marinate for about 15 minutes.
2. Heat oil in a pan for frying. Fry marinated chicken until golden and crispy. Remove and drain on paper towels.
3. In a separate pan, heat a little oil. Add minced garlic and ginger, sauté briefly.
4. Add sliced green chilies, onion, and bell pepper. Sauté until vegetables are slightly tender.
5. In a bowl, mix soy sauce, chili sauce, ketchup, vinegar, and sugar. Pour this sauce over the vegetables.
6. Add the fried chicken to the pan and toss everything together until well-coated.
7. Garnish with chopped green onions and serve hot.

**Fried Rice with Mongolian Chicken:**

Ingredients:
- Leftover cooked rice (about 2 cups)
- 1 lb boneless chicken, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- Oil for cooking
- 1 onion, chopped
- 1 carrot, diced
- 1/2 cup frozen peas
- 2 eggs, scrambled
- 2 green onions, chopped
- Salt and pepper to taste

Instructions:
1. In a bowl, mix chicken with soy sauce, hoisin sauce, oyster sauce, and cornstarch. Let it marinate for about 15 minutes.
2. Heat oil in a pan. Stir-fry marinated chicken until cooked. Remove and set aside.
3. In the same pan, add a little more oil if needed. Sauté chopped onion, carrot, and frozen peas until vegetables are tender.
4. Push vegetables to one side of the pan and add scrambled eggs to the other side. Cook until eggs are scrambled.
5. Add cooked rice and the cooked chicken to the pan. Mix everything together.
6. Season with salt and pepper. Continue to stir-fry until everything is heated through.
7. Garnish with chopped green onions and serve.

**General Tso's Chicken:**

Ingredients:
- 1 lb boneless chicken, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1 egg
- 1/4 cup cornstarch
- Oil for frying
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1/4 cup water
- 3 tablespoons sugar
- 1 teaspoon cornstarch (dissolved in water)
- 1 teaspoon sesame oil
- Sliced green onions (for garnish)

Instructions:
1. In a bowl, mix chicken with soy sauce. Let it marinate for about 10 minutes.
2. In another bowl, beat the egg and mix in cornstarch. Add marinated chicken to the egg mixture, coating the pieces evenly.
3. Heat oil in a pan. Fry the coated chicken until crispy and cooked through. Remove and drain on paper towels.
4. In a separate pan, sauté minced ginger and garlic until fragrant.
5. Add hoisin sauce, rice vinegar, soy sauce, water, and sugar. Mix well.
6. Add the dissolved cornstarch and stir until the sauce thickens.
7. Add the fried chicken to the sauce and toss until well-coated.
8. Drizzle with sesame oil and garnish with sliced green onions. Serve hot.

**Chicken Szechuan (Szechuan) Style:**

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