What's In Szechuan Spices?

[blazedog]

I would like to try this recipe but I really hate buying spice combos especially when I am sure I have all the individual components -- Does anybody have any idea of what spices would be substituted for 1 teaspoon of McCormick Szechuan spices.

Thanks in advance

Lemon Grass Szechwan Chicken

This restaurant-quality recipe makes a beautiful  presentation with its golden colored chicken breasts covered with  glaze and served over rice. This recipe was developed for  McCormick by Southern Living Cooking School.

Prep Time: approx. 15 Minutes.
Cook Time: approx. 25 Minutes.
Ready in:  approx. 55 Minutes.
Makes 4 servings.
   

1 cup water, divided
4 stalks McCormick®
   Gourmet Collection™ Lemon Grass
2 tablespoons fresh lime
   juice (about 1 lime)
1 tablespoon sugar
1 teaspoon McCormick®
   Gourmet Collection™ Szechwan Seasoning
1/2 teaspoon salt
4 boneless, skinless chicken
   breast halves
1 tablespoon vegetable oil
2 teaspoons cornstarch
2 cups hot cooked rice

Directions
1 Microwave 1/2 cup water in a glass bowl at HIGH 1
   minute. Cut lemon grass into 1-inch pieces; add to water,
   cover and let stand 5 minutes.
2 Process lemon grass mixture, lime juice, sugar,
   Szechwan seasoning and salt in a food processor or blender 30
   seconds or until blended.
3 Place chicken in a shallow dish or self-closing plastic
   bag; add lemon grass mixture. Cover and let stand 15 minutes.
4 Remove chicken from marinade, reserving marinade. Cook
   chicken in hot oil in a large skillet over medium heat 7-9
   minutes on each side or until done. (Be careful not to
   over-brown chicken). Remove from skillet; set aside.
5 Add reserved marinade to skillet and cook, stirring
   constantly, 3 minutes. Mix remaining 1/2 cup water and
   cornstarch; stir into marinade and cook, stirring constantly, 2
   minutes or until slightly thickened. Pour glaze through a
   fine wire-mesh strainer into a bowl, discarding solids.
   Serve chicken over rice; pour glaze over chicken.

[Shirley Panek]

This is from the McCormick Spices website:

True to the Szechwan province of China, our blend of chili peppers, garlic, and ginger creates an enchanting spicy-hot experience.

INGREDIENTS:
SPICES (INCLUDING CHILI PEPPERS, GINGER AND RED PEPPER), GARLIC, BROWN SUGAR, AND SULFUR DIOXIDE (ADDED AS A PRESERVATIVE).

[blazedog]

Thanks - a teaspoon of that stuff would be pretty bland -- I guess Szechuan for those who don't like spices

I'll have to look further for an interesting chicken and lemongrass recipe.

[Ohioan]

Of course, it all depends on how much and what kinds of chili peppers they use in the mix. A teaspoon of mostly piquin, habanero, or tsien tsin could really make your sinuses tingle.

Cheers,
Phoebe