Stir-Fried Chicken Salad Szechwan

This Szechwan-style salad is a perfect balance of spicy, savory, and aromatic flavors. Tender chicken breast is stir-fried to perfection and tossed with springy Chinese egg noodles, crisp red bell peppers, and fresh green onions. The dressing is the star: a fiery blend of chili oil, sesame oil, vinegar, and Szechwan peppercorns that is "blooming" with hot oil to release maximum aroma. Unlike typical hot stir-fries, this dish is served cold or at room temperature, making it an ideal make-ahead option for potlucks, summer gatherings, or a refreshing weeknight dinner. The combination of textures&# 226;ÂÂcrunchy vegetables, chewy noodles, and soft chickenÃ¢ÂÂcreates a satisfying and complex meal that wakes up the palate.

Cooking Method: Boiling, Steaming, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 379.9

Dietary: Vegetarian

Description

This Szechwan-style salad is a perfect balance of spicy, savory, and aromatic flavors. Tender chicken breast is stir-fried to perfection and tossed with springy Chinese egg noodles, crisp red bell peppers, and fresh green onions. The dressing is the star: a fiery blend of chili oil, sesame oil, vinegar, and Szechwan peppercorns that is "blooming" with hot oil to release maximum aroma. Unlike typical hot stir-fries, this dish is served cold or at room temperature, making it an ideal make-ahead option for potlucks, summer gatherings, or a refreshing weeknight dinner. The combination of textures—crunchy vegetables, chewy noodles, and soft chicken—creates a satisfying and complex meal that wakes up the palate.

Ingredients

3 tablespoons Vegetable oil Salt
1 1/4 lbs Chinese egg noodles; **
1 tablespoons Vegetable oil
3 large Red bell peppers 5 Green onions
3 tablespoons White wine vinegar
2 1/2 tablespoons Chili oil
2 1/2 tablespoons Sesame oil
2 teaspoons Sugar
2 teaspoons Salt
1 1/2 teaspoons Szechwan peppercorns; ***
3/4 teaspoons Fresh ground pepper
6 tablespoons Vegetable oil
3 Chicken Breast halves; *

Directions

1
Skin and bone the chicken breast halves, then cut the meat into thin 3/8-inch julienne strips.
2
Pat the chicken strips dry with paper towels.
3
Heat 3 tablespoons of vegetable oil in a wok or heavy large skillet over medium-high heat until very hot but not smoking.
4
Add the chicken to the wok and stir-fry just until opaque, about 3 minutes.
5
Remove the cooked chicken from the wok and set aside.
6
Bring a large pot of salted water to a rapid boil over high heat.
7
Add the Chinese egg noodles and cook until firm but tender to the bite (al dente).
8
Drain the noodles well and transfer them to a large mixing bowl.
9
Add 1 tablespoon of vegetable oil to the hot noodles and toss gently to coat, preventing them from sticking.
10
While the noodles cook, broil the red bell peppers 6 inches from the heat source, turning occasionally, until all sides are blackened and charred.
11
Transfer the charred peppers to a plastic bag and seal tightly to steam for 10 minutes.
12
Slip the charred skins off the peppers and discard them. Cut out the stems and seeds.
13
Rinse the peppers if necessary to remove any remaining seeds, then pat them dry.
14
Cut the cleaned peppers into 1/4-inch julienne strips.
15
In a medium bowl, combine the sliced green onions, white wine vinegar, chili oil, sesame oil, sugar, salt, ground Szechwan peppercorns, and freshly ground black pepper.
16
Heat the remaining 6 tablespoons of vegetable oil in a small saucepan until very hot but not smoking.
17
Pour the hot oil over the onion and spice mixture in a thin, steady stream, stirring constantly to bloom the flavors.
18
Let the dressing sit for 15 minutes to allow the hot oil to release the full flavor of the spices.
19
Reserve some of the red bell pepper strips for garnish, then add the remaining peppers to the bowl of noodles.
20
Add the green onion dressing mixture and the cooked chicken to the noodles.
21
Toss everything gently using a fork or chopsticks until evenly coated.
22
Arrange the reserved red pepper strips over the top of the salad for garnish.
23
Cover the bowl with plastic wrap and refrigerate until cold.
24
Remove from refrigerator and let the salad come to room temperature before serving.
25
Adjust seasoning with additional salt or chili oil if needed, then serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 379.9kcal

% Daily Value *
Total Fat 28.6g44%
Saturated Fat 5.4g27%
Cholesterol 25.5mg9%
Sodium 10224.5mg427%
Total Carbohydrate 24.8g9%
Dietary Fiber 2.6g11%
Sugars 2.2g
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

** Noodles: If fresh Chinese egg noodles are unavailable, you can use dried egg noodles or even ramen noodles (discard the seasoning packet). Ensure they are cooked al dente as they will soften slightly when tossed with the warm dressing.

*** Szechwan Peppercorns: These provide a unique citrusy, numbing sensation. If you cannot find whole peppercorns, you can use ground Szechwan pepper, though the flavor may be less intense. Toast them lightly in a dry pan before grinding to enhance aroma.

Storage: This salad tastes best when made a few hours in advance or the day before, allowing the flavors to meld. Store covered in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture and flavor release.

Safety: When pouring hot oil over the dressing, do so slowly and stir constantly to avoid splattering. Ensure the bowl is heat-safe.

Variation: For extra crunch, you can add thinly sliced cucumbers or shredded carrots to the salad just before serving.

Keywords: szechwan, chicken, salad, stir-fry, noodles, spicy, chinese, pepper, sesame, chili oil, cold salad, make-ahead, savory, aromatic, egg noodles, green onion

Read it online: https://www.chefs-mate.com/recipe/stir-fried-chicken-salad-szechwan/

Chefs Mate

Stir-Fried Chicken Salad Szechwan

Nutrition Facts