- Preparation time
- 30 mins
- Cooking time
- 15 mins
- Difficulty
- easy
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- May 20, 2019
- 1 medium
- Red bell pepper
- 1 cup
- Cooking oil (peanut oil preferred)
- 1 cup
- Brown sugar
- 4 tbs
- Peanut butter
- 1 tbs
- Minced garlic
- 2 tbs
- Dry mustard
- 250 cup
- China Lili Soy sauce
- 250 tub
- Artichoke Asiago cheese spread
- 1 bag
- Dry egg noodles
- 1 brick
- Monterey Jack cheese
- 6 bag
- Na’an bread
- 2 package
- Boneless chicken breast
Tasty Szechuan chicken with red bell peppers on a bed of artichoke and Asiago spread all topped with Monterey Jack cheese.
- Make the marinade. Add soy sauce, brown sugar, molasses, peanuts butter (optional but recommended) garlic and dry mustard into a large zip lock freezer bag. Mix well.
- Chop the chicken. Slice the chicken breast into thin strips. Add to marinade.
- Marinate the chicken. For best results leave in the refrigerator overnight.
- Wok the chicken. In a skillet or wok, add the oil and heat over medium heat. Add the chicken and stir frequently until cooked evenly.
- Slice the bell pepper into thin strips and add to the wok
- Add dry egg noodles to the wok and stir frequently
- Place the naan bread onto baking sheets and heat then oven to 350 deg. Spread artichoke cheese spread onto naan breads
- Spread wok deliciousness liberally onto naan bread and
- Shred brick of Monterey Jack cheese and spread onto pizzas
- Cook in the over for 15 minutes
I am going to have to try this one.