Golden Crown Chinese Chicago, Il Mongolian Beef Recepie
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08/22/2006
Do annotation--if you look any kind of sauce, don't. I forgot that Szechuan Chicken ordinarily doesn't come with sauce. When I selected this recipe, I expected something forth the lines of Kung Pao Craven, which usually comes with sauce. The chicken had an exceptionally good flavor and served with rice, is a definite winner.
02/10/2003
Every time I make this recipe, it turns out fantastic and people love it. The prep fourth dimension has made it have over an hour before, depending on how many vegetables I chop up and mix in (e.g. carrots, broccoli, cauliflower, bell pepper, mushroom, green onion) or if I need to de-bone the meat. I would also propose calculation peanuts to the sauce. Using the original recipe, i.e. boneless skinless meat and not chopping whatever veggies, this is superfast and easy. When cooking the rice, I similar to add together a fiddling soy sauce and/or Szechuan seasoning to the rice water for flavor.
05/26/2005
Overall, this is a good recipe. I made some changes to this recipe to suit my taste. Reduce the corporeality of soysauce to 2 TSP, and add one/2 TSP directly to the meat. Add 1 more tsp of saccharide to residuum the flavor. Add a dash of 5 spice pulverisation or ginger to give it actuality. I tried the recipe with beefiness, and it turned out proficient. This is definitely a keeper. Thanks for sharing the recipe.
11/01/2002
We accept updated this recipe to include i teaspoon of saccharide as per the original submission.
05/22/2007
Seems to me that some of these recipes just "run together." Its a "different recipe" simply the same flavor. THIS recipe is great in that information technology is unique in flavor, not to mention it tastes great :) It is very fast and information technology is versatile. That being said, double up the sauce! :) Its smashing with pork or beef too!
07/fourteen/2004
I fabricated this terminal night, just I adapted the recipe to adapt my family's tastes. I just used iii tblsp soy sauce. To make up for the liquid, I added 1 tblsp Chinese cooking wine,(sherry would work also,) and also 1 tblsp sesami oil. I increased the corporeality of cayenne pepper to 1/4 tsp and just used one green onion. Likewise, I added that greenish onion during the concluding few minutes of cooking since my family is not fond of the raw onion taste. The family loved this dish and I'll make it again.
05/25/2005
Nifty Recipe! Super easy, I found the preptime was even less than stated, I cook rice for xx minutes, and I did all the prep work and cooked it and information technology was ready correct as the rice was. I used rice vinegar instead, very tasty.
07/19/2005
I added sesame seeds and a little extra cayenne pepper, and it was perfect, especially served with veggies over steamed white rice. Exactly what I was hoping for. Thanks!
06/fifteen/2005
WOW, this is to die for! It did however take me much longer than ten mins, but I tripled the recipe...and I used pork loin instead of chicken. I would suggest that you employ a deep fryer to do the frying. It stuck to my pan and burned, the cornstarch I am guessing. And then after the meat is fried add the garlic and other ingredients. I also only put in a dash of the pepper every bit my youngest and I really exercise mix well with alot of estrus. I will most definitely be using this recipe over and over again. Thank you and then much for sharing.
09/05/2002
Very special and tasty! Served over rice, of course. The amount of sugar is missing - I only used 1/2 tsp. but could have used more. Thanks for this recipe.
12/05/2011
Skillful base recipe. Besides salty and bland as written, but much better with added 1/4 t. ginger, decreased soy sauce to 3 T. low sodium, and increase water to 1 c. to make a sauce. I also added broccoli, which worked very well. Served ii very hungry people with ii c. (dry) jasmine rice. Like shooting fish in a barrel to prepare in the twenty minutes the rice is simmering.
02/07/2011
So delicious and easy. Next time I would boring downwardly the cooking so when the sauce thickens it doesn't dry out the chicken. As when y'all make Chicken Marsala, you don't cook the chicken all the fashion then when the sauce thickens information technology completely cooks the craven while keeping it moist. I also added steamed oriental vegetables and orzo (I was out of rice). My swain loved it!
02/04/2011
Mmmmm! This is a great recipe! We added some veggies and doubled the "sauce". Very easy and succulent! :)
03/28/2011
Good recipe. The only changes I made was I used garlic vinegar, no carbohydrate, and broth instead of water. And I used brown rice. A proficient filling repast.
07/14/2010
Wow... this was a lot amend than I expected information technology to be! I must say, I did brand a few changes based on reviews that it was too salty even with the low-sodium soy sauce. I only used 3 craven breasts and for the sauce, I used 3 Tbsp of low-sodium soy sauce, 1 Tbsp of Teryaki sauce, one Tbsp of sherry, one.5 Tbsp of white vino vinegar, ane/4 cup of water, ane tsp of sugar, a couple shakes of footing ginger and mixed in the garlic with the sauce, as I call back information technology would have burned and become bitter if cooked with the chicken. I used most one/three tsp of cayenne also and a quick drizzle of sesame oil. This was tender and delicious over brown rice with broiled asparagus that was brushed with a little sesame oil and sprinkled with sesame seeds.
03/28/2011
Was actually looking for a pork chop recipe when I came across this and decided to try it with boneless chops. I cut them upward equally directed, doubled the sauce & used rice vinegar (didn't have white wine vinegar). It was good!
03/29/2011
For every bit simple as this recipe is to make, This is total of flavor and great with rice. Double the sauce. I also added broccoli florets that I microwaved before adding at the end.
06/01/2011
Honey this recipe!! It is and then super easy and tastes and so skilful. It has get a regular at our house. We eat a lot of craven. The only thing I can propose is to definitally apply "depression sodium" soy sauce, and Practice NOT substitute aminos for the soy sauce... you will feel like you lot are licking a common salt block!!! Excellent recipe. Thanks!
11/09/2010
I chose to make this because it was a weeknight and I needed something quick. I wanted to make information technology a full meal, and then I added red and green peppers, green beans, mushrooms and julienned carrots. I stir fried them first and so removed them from the pan to cook the chicken and added them back when the chicken was just virtually finished. I also added a little fresh ginger and 1 more tsp of sugar to the craven. Finally, because I observe the brand of soy sauce I utilise to be strong, I decided to cut it in half and add more if it needed it (it didn't) .To say this was delicious would be a gross understatement. It is astounding!
04/03/2011
I used a leftover rotesserie chicken and used a combo of flour and cornstarch. The chicken was juicy and cripsy. The sauce was okay....possibly ginger and bodily Chinese Szechaun peppers would add more flavor. My husband liked information technology more than I did. I will probable look for a General Tso's sauce to put over the yummy cripsy craven.
07/27/2005
Holy Soy! This was really heavy on the Soy gustatory modality and I even reduced the amount by half after reading the reviews. I don't recollect I'll be making this again any time soon. I thought it was just "okay". But my boyfriend had no problem taking the leftovers for lunch today, then I guess information technology was a hit with him!
03/28/2011
Too salty. Make sure you make with low sodium soy. Ugh.
06/xxx/2002
Very strong taste - also salty or maybe too much garlic- I saw that the instructions say to add sugar just it wasn't listed with the ingredients. Perhaps this would have made a departure.
07/17/2011
Quick and piece of cake, this was a very tasty weeknight meal. I volition add more veggies when I make this over again, maybe mushrooms and red pepper.
03/28/2011
I really loved this dish, as did my family. I did non give it 5 stars because of the changes I felt information technology needed. However, I am very excited on how well this recipe does with adaptations. Firstly, I added salt and pepper to the cornstarch. Secondly, I used rice wine vinegar due to the fact that I was out of white wine vinegar. Thirdly, after information technology was all fabricated and was at its final phase in cooking, I tasted information technology and felt information technology was a bit bland, so I added honey to sense of taste. I just felt that what I had ended upwards with needed the sugariness. It was PERFECT. I advise trying it this way however, be certain to add together the honey slowly and gustatory modality often. Next time I will plan this ahead and put some ruby chilies in there to melt with it. I served information technology over Jasmine Rice (my favorite) steamed using craven stock and a pat of margarine, and a side of broccoli. Yummy.
08/03/2011
Ok only not my favorite recipe that I have found on this site for chinese.
04/07/2011
Pretty good. Quite salty, though. Might use low sodium soy adjacent time. We adopt a picayune more "sweet" in our stir fry. Could hands arrange with brown sugar or beloved.
03/28/2011
This was ok. Very salty. I fifty-fifty cut back on the soy sauce and added extra water. The chicken seemed mushy to me. I did add together some crimson and yellow peppers which made information technology a niggling better. I would arrive again just change some things.
03/xxx/2011
This was too soy saucy, didn't much treat the flavor.
05/07/2012
Nosotros really enjoyed this. I volition use a different soy sauce side by side time and maybe peanut oil. I halved the recipe but wished I had not halved the sauce. Definately good but has room to play. Thanks for sharing. Will be making information technology again before long.
03/28/2011
Delicious! I read other reviews and I was worried almost the table salt gene, only I tripled the sauce and didn't discover it too salty at all. I didn't put quite equally much sugar as the recipe called for because I didn't want the sauce as well sweet. I am not wild about cayenne pepper then for a bit of spice I added a few teaspoons of sweet chili sauce and that gave it just the correct amount of spice. Nosotros ate it over instant white rice and it was delicious. I did find that our cooking time was significantly longer than the recipe states, just information technology was totally worth information technology.
03/28/2011
Soo skillful! I made a few changes-kept the sauce exactly the same-and information technology was AMAZING!! I changed the chicken to beefiness, added ii carrots and 2 broccoli stalks. Next time I'll add some water chestnuts as well...ooh, was it amazing! This is going on my repast plan card, hands downwards! Thank you!
01/24/2012
This was proficient, after I inverse it a bit...I thought information technology was sooo salty and kinda bitter. I always cook my chicken in the skillet with small-scale amt olive oil and chicken seas. fix sauce stovetop separate pan. I tried adding more than sugar, still bitter, and so in the finish I actually had to add together nearly 1/4 c honey to balance flavor. Added some red pepper flakes for a picayune spice....actually good after that. Maybe I just like sauce a fleck sweeter, but even after honey this sauce was so bitter before it helped alot and wasn't even that sweet.
01/28/2011
I add about 1/3 loving cup of peanuts to the recipe at the aforementioned time I put in the greenish onions.. Love information technology!!
06/28/2007
This is 1 of my favorite quick and piece of cake recipes. I always add with a pocketbook of frozen stir fry veggies to the chicken instead of serving it over rice. If you do it that style you can even apply less craven. Two large chicken breasts are enough for a satisfying meal.
07/11/2011
Good base recipe. Added veggies (ruby pepper, borccoli, mushrooms) and some sriracha sauce for oestrus. I used 1 fresh cayenne pepper which must not take been as spicy every bit I expected. Doubled the liquid ingredients since I added veggies. Pretty quick and tasty.
01/19/2010
This was a great recipe. I added a agglomeration of veggies to information technology: broccoli, carrots, bell pepper and mushrooms. Tasted great and fresh. Thanks very much!
07/13/2011
For non salting this dish at all and using low-sodium soy sauce, I yet found it as well salty. Information technology definitely needed something to outset the salty of the soy sauce.
02/26/2011
Quick and easy!
02/28/2011
Very good
01/29/2010
I concur it took longer than 10 minutes, only information technology was worth it. I used flour because I didn't have corn starch. It was a footling salty, will probably reduce soy sauce next time. It was very moist and tasty over rice, we volition be making this again.
04/05/2011
Super quick and piece of cake to cook! VERY easy to individualize!
04/02/2012
I didn't recollect this was anywhere near as spicy as the szechuan chicken you get in restaurants. It was pretty easy to make, but not a keeper in our house.
07/18/2011
Made this every bit directed without the cayenne equally I had young children eating. Without the cayenne, information technology needed a picayune something to perk it upwards (black/cherry pepper mayhap?) merely that was all on me. Hubby really liked it and then I'm sure this will be made again and again on the nights I'm craving takeout. Thank you for sharing!
03/31/2011
Actually nothing special, the meat lacked flavor (seasoning), I added ginger to it simply didn't really give it that "full flavor" notwithstanding my family ate it upwards. Volition effort over again but will add together flavour to the meat before blanket with cornstarch.
04/02/2011
Information technology was really proficient just salty for our liking even with the reduced sodium soy sauce. Perhaps next time we volition use less soy sauce and see how that works. It is definitely a keeper.
09/24/2011
This was delicious!! added some jasmine rice we gobbled it up! Cheers!
03/28/2011
I tin can't believe how good this is!!! The kickoff words out of my mouth were D**nm!!! I could non believe it. Taste Improve than the restaurant and dead simple, all I picked up at the store was the chicken breast!!
01/10/2010
This was a great recipe. I did non have white wine vinegar, and used balsamic vinegar instead. I was worried about the end issue, but information technology was fabulous. Served with brown rice.
02/10/2010
In search of a simple and good Craven Szechuan recipe, I came across this one. All I can is - OMG this is FANTASTIC! My husband actually enjoyed it and gobbled upwards the majority of the 2 servings I made - I approximate he idea information technology was fantastic too. ;) The only thing I changed is that I added brocolli and shredded carrots towards the end of the recipe. I will DEFINITELY make this one again. I recollect adjacent fourth dimension I will add a fresh red pepper. Cheers PUSATERI for posting! =) I also agree with some of the postings, it's not a x minute recipe - but that'due south OK, it doesn't take long to make.
02/27/2010
Then tasty! I've used two other kinds of vinegar besides white wine (whatever I have around), and it'south fine.
03/29/2011
FANTASTIC!!!! All I did differently was DOUBLE the sauce, and add in lots of veggies: broccoli, snap peas, green peppers, anything would work. The craven was SUPER tender, and the flavor was first-class! This is going into the rotation of regular recipes I make.
03/29/2011
OMGoodness!! So practiced! The chicken was tender and so flavorful. I will definitely be making this again and again!! Thank you for the recipe :)
05/05/2013
could be spicier i added 16 hot chilis it makes it better
04/04/2011
And so little sense of taste...
09/xi/2003
Pretty Practiced I remember a footling more ceyenne pepper for more spice but it was proficient kind of the like the craven y'all get a the chinese places in the malls
04/x/2011
Followed exactly but found information technology to be quite banal. Had to doll it up tableside with things I had on hand...peanuts and sriracha sauce.
03/28/2011
WOW. Then good, So easy. Where accept y'all been all my life Szechuan Chicken? Could be practical to Tofu or shrimp hands too.
04/18/2010
This was very good! I made it as written, but a couple of suggestions though: increase oil to 2-three tbsp, the cornstarch on the craven sucks it up pretty quick. Reduce the soy sauce to 3 tbps, it is very overpowering, and then increase the amount of sugar and green onions. Thanks for the recipe, information technology is a keeper!
03/08/2010
I loved this. Takes longer than x mins.
03/29/2011
This was very good, but I inverse a few things, then I couldn't charge per unit this a 5, but good base of operations recipe. I used chicken instead of beef. I used ane/iv cup low sodium soy sauce and 3/4 cup water and added one beef boulion cube. and then I used about 3 tbl spoons of brown sugar, added about 2 cups of broccoli and used no onions. Then in the end I added a mixture of 2 tbl spoons h2o with 1 tbl spoon corn starch and then poured information technology into the craven, broccoli and sauce to thicken it up a bit. Served with white rice. Was absolutely wonderful!
01/05/2015
very tasty! I served with a benihana copycat ginger sauce on the side for dipping.
01/xiii/2011
I used lemon juice instead of vinegar. The nutrient was tasty, but salty. I would use depression sodium soy sauce next time.
09/26/2011
this was expert. I did add light-green pepper, onion, ginger and xtra saccharide. i'll remember twice next time when information technology comes to ordering chinese take out. i loved how the sauce thickened up with the cornstarch..
06/15/2005
Very tasty and like shooting fish in a barrel... I used chili flakes instead of cayenne which really kicked it up a notch. Definitely needs a little more sweetness - soy sauce is very strong. I wonder if calculation pineapple chunks would be expert?
07/20/2011
Quick and Easy and Tasty, just the way I like a recipe. Thanks for sharing!
05/08/2011
I'm deplorable, we institute this lacking in flavour. Information technology was easy. Maybe nosotros could add more spices next time. Thanks anyhow.
03/xxx/2011
Information technology was quick and fantabulous. I would reduce the corporeality of soy sauce to three tablespoons adjacent fourth dimension, as I felt it was a tad salty. Definitely going in my recipe drove! Give thanks you!
04/01/2011
Delicious. Marinate the craven in a bag of cornstarch for at to the lowest degree 2-3 hrs. Deep fry the chicken. triple the original sauce ingredients, double the sugar, To the sauce add 1 tbs ginger, stir every few min with each added ingredient. Add carrots 1st they take longer to cook, so the deep fried chicken, followed soon subsequently all at once; brocolli, onion, green pepper, carbohydrate snap peas. Merely before serving stir in the greenish onion. What a delight
06/sixteen/2011
This was very easy and very tasty. It is definitely a practice-over. I added some sliced squash and onions that I had.
03/29/2011
Great base of operations recipe that y'all tin can do so much with! It was a footling banal for my gustation, and then i added more garlic, a little black pepper, chili paste, and a piddling honey. (the honey tied it all together!) I think adjacent time i will use pineapple or orange juice instead of water just for a picayune more flavor! Thank you!
03/28/2011
Took a lot longer than ten minutes to cook! Very skilful though and came out succulent. Added snap peas, water chestnuts and peanuts to round out the meal. I'm not a great chef but this came out exactly right!
05/25/2004
This was proficient--I added ane/2 a head of broccoli when I added the green onions & instead of serving over rice, I boiled some udon noodles for virtually 30 seconds & and then threw those in with the rest of the mixture and let that cook for about ii more minutes before serving. I also had to add together virtually another 1-1 1/2 cups of water. The noodles made this recipe very rich!
03/25/2004
Oops. This took a trivial longer than 10 minutes. Information technology was okay merely nothing wonderful. Information technology looked really skilful. Had proficient presentation but the flavour merely wasn't at that place.
08/29/2009
Awesome recipe! I will definitely make this again. I followed the recipe exactly and I could not get plenty!! Served it over chicken flavored rice and with some baked potato slices. Thanks!!
08/20/2008
This gets three stars, because information technology was equally fast and piece of cake and advertised, but the taste just wasn't at that place. I hate giving bad reviews, only this tasted similar cafeteria food. Salty and bland. Sorry.
08/01/2011
I make this recipe all the time now! I skip the cornstarch, I find I never need information technology. In a separate pan, I add a couple splashes of chicken broth, and slice upwards red peppers and zucchini thinly and simmer until they're tender. If I accept bok choy or bean sprouts on hand I'll toss them in too. I similar to put the craven and veggies over a bed of chocolate-brown rice or quinoa (cooked in 1/2 water and 1/2 craven broth), or I mix it all up with some steamed noodles. It'south a keen stir fry. I too tend to make a lilliputian actress sauce. This is my favorite recipe! It's very versatile and yous can suit it to how yous want; I like to add a little extra cayenne, and sometimes some ginger powder to sauce.
05/25/2010
Can we say Yummy! I did increase the amount of the sauce by converting the recipe to viii servings but merely used three chicken breasts...
03/29/2011
The flavor has way as well much soy sauce in information technology. It needs more sugar added or less soy sauce.
09/28/2009
This recipe turned out peachy, my husband thought it was delicious! Tasted similar Chinese from a restaurant, except ameliorate. The sauce was really skillful too.
02/18/2011
I used ruddy wine vinegar instead of white (what I had on paw) and also added some powdered ginger. I will definitely make this again. Yum!
01/29/2003
I wasn't impressed with this recipe at all. I volition say, it looked pretty, but the soy sauce was Mode too overpowering, and the chicken tasted bitter. I even tried calculation a little more than sugar, but it yet tasted like it had soaked in vinegar and soy sauce. I definitely won't be making this once more.
06/15/2005
This is great! I have made this at least 5 times and it has e'er turned out delicious! We similar to plow upward the heat a little by increasing the cayenne pepper! YUMMY!
05/08/2010
A+. Big hitting at the dinner table. Notation: y'all may want to employ 2 or 3 times the amt of veg oil to fry the craven and garlic- as the proportion of meat to oil is not enouh and the chicken cannot cook thoroughly. Deslih, will make once again!
04/02/2011
Neat flavour, super easy to make. I used chicken strips, just to save time and I merely had existent onion, which was fine, only perhaps not every bit authentic. I volition make this again. Then easy, and so quick, and it would be an impressive dish to serve for guests.
06/30/2011
Okay, I had to time myself to see if this really took ten minutes. I didn't have any of the ingredients out even so or prepped. I started mincing the garlic and chopping the green onion and the garlic alone took me v minutes to mince iv cloves. I also had to add on extra minutes because I like craven well cooked and I do tend to clean as I go. I did utilize sharp pair of scissors to cut everything I could and that did salvage some fourth dimension. Adjacent fourth dimension I want to try minced garlic in a jar. The whole meal took 32 minutes, which is however pretty darn quick for a decent hot meal. Plus, it was done when my rice I had going in the rice cooker was finished. I have never eaten Szechuan craven, so I have nothing to compare this to, merely this tasted pretty skillful. I will probably make this over again, only it seems like it is missing something. I will accept to figure out what that is?
07/12/2011
Equally suggested, I doubled the sauce. I didn't have dark-green onions, so I used a little fleck of sugariness onion. Also, I used rice vinegar. Considering I am wearisome at nutrient prep, this took the full xl minute cooking time for the rice. This is delicious. It is not terribly hot, so never fearfulness near adding the recommended cayenne. I served it with brown rice that had been flavored with soy sauce.
04/04/2011
Fantabulous! I doubled the recipe, used chicken thighs instead of breasts, I added broccoli & sliced mushrooms approximately five minutes before the green onions. I will make this again and again!
04/14/2011
Very good! I used lots of veggies in this and the husband ate information technology up! Could easily bandy out the craven for any other meat.
03/29/2011
very easy and delicious. I added actress cayenne and served over white rice. very tasty recipe- thanks.
03/29/2011
I recommend giving this recipe a try if you are serving it over a seasoned rice stir fry, since it has no sauce of its own. I used some dried Annaheim republic of chile's from my garden instread of cayenne pepper, otherwise followed the recipe exactly and would make information technology once again. Nice to be able to make it yourself and command the fatty content.
01/16/2007
Maybe more than like 25 minutes, just even so, I take no complaints! This was a actually skillful like shooting fish in a barrel recipe. I did add some ground ginger to the cornstarch earlier blanket the craven, and I threw in some stir fry veggies to bulk it out a little. Instead of rice, I used Chinese noodles which accept a finer texture than spaghetti noodles and brand it more authentically Asian. Actually yummy!
03/31/2011
This recipe is exceptional but the mode it is. I couldn't be happier with the consequence and neither can my family. This is a keeper.
07/xx/2007
This recipe was really good - I didn't accept white vino vinegar - merely white vinegar and it still tasted nifty - I did add together a bag of birdseye asian way vegetables and 1/iv to ane/2 cup of lightly salted peanuts - it was fabulous - definitely a keeper and nosotros'll be making this again!
04/06/2005
this was a quick and piece of cake repast
03/28/2011
Made this tonight for a quick dinner to feed my married man and two toddlers. Based on reviews doubled the sauce... I didnt get to eat right away then when I heated information technology up 20 mins after I thought it reduced a little too much and was kind of salty even being served over buttery rice. My hubs said he liked it right abroad though... Next fourth dimension i may just add a little chicken stock when reheating to cut the salty! Awesome quick meal though
10/18/2011
This was a delicious dinner. My iii yr erstwhile is so picky and she LOVED this so much she had seconds which is non a normal matter with her.
08/xiv/2005
I doubled the spices to give it some kicking and I added some fresh broccali. Information technology was pretty tasty overall.
05/22/2012
This recipe has been sitting in my recipe box for over a yr and I finally got around to trying. Male child, am I glad I did! This was and then quick and easy to put together and tasted amazing. I am not a good cook of international cuisine, and while this may not necessarily be considered "authentic" (although, how exercise I know what authentic is?!) information technology sure was easy to prepare and had that chinese sense of taste I was hoping for. I volition definitely make this again!
Source: https://www.allrecipes.com/recipe/49014/ten-minute-szechuan-chicken/
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