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
1 tablespoon vegetable oil
2 teaspoons cornstarch
2 cups hot cooked rice
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.