Kitchen notes · a little help before you start
Szechuan Chicken and Noodles Recipe
Szechuan Chicken and Noodles Recipe is made with linguine noodles, boneless, and yellow onion.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Fold at the stated step
Keep the folding step in the mixing sequence.
Get to know the ingredients
linguine noodles (1 package)
In the method: Cook the linguine noodles according to the directions on the package.
boneless, skinless chicken breasts (cut into bite-size pieces)
In the method: Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
yellow onion (diced)
In the method: Add the onion and bell pepper and saute until soft (about 8 minutes).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 13.25 ounces linguine noodles (1 package)Ingredient note
Source: 2 Tablespoons butterIngredient note
Source: 4 boneless, skinless chicken breasts (cut into bite-size pieces)Ingredient note
Source: 2 Tablespoons olive oilIngredient note
Source: 1 yellow onion (diced)Ingredient note
Source: 2 green bell peppers (diced)Ingredient note
Source: 1¾ cups teriyaki sauceIngredient note
Source: 2 teaspoons minced garlicIngredient note
Source: 1 teaspoon paprikaIngredient note
Source: 2 cups broccoli florets (steamed)
How to make it
0 of 10 steps completeMake room for Szechuan Chicken and Noodles Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Stir to combine and serve.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Cook the linguine noodles according to the directions on the package.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What check should I look for as it cooks?
Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
If you aren’t much of a noodle person, no stress. Rice would also go perfectly with this Szechuan Chicken dish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sixsistersstuff.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
