Szechuan Cashew Chicken

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Servings: 4 servings Difficulty: Advanced
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A savory, spicy stir-fry with tender chicken, crunchy cashews, and a rich hoisin-chili sauce
Szechuan Cashew Chicken recipe image
Szechuan Cashew Chicken recipe image
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Szechuan Cashew Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 350

Description

This Szechuan Cashew Chicken is a vibrant, restaurant-quality stir-fry that brings bold flavors to your dinner table. Tender bite-sized chicken pieces are velvety-coated in a light cornstarch marinade, then quickly stir-fried to remain juicy and succulent. The dish features a complex sauce made with hoisin, chili paste, and chicken broth, creating a perfect balance of sweet, savory, and spicy notes. Crunchy roasted cashews add a delightful textural contrast against the soft chicken and crisp vegetables like green bell peppers, onions, and bamboo shoots. Serve over steamed rice to soak up every drop of the flavorful sauce.

Directions

  1. Cut chicken breasts into small bite-sized pieces, approximately 3/4 inch by 1 inch.
  2. In a bowl, mix the egg white, cornstarch, thin soy sauce, and white pepper.
  3. Stir the chicken pieces into the egg mixture to coat evenly, then marinate in the refrigerator for 20 minutes.
  4. Cut the green bell pepper into pieces similar in size to the chicken.
  5. Cut the drained bamboo shoots into 3/4 inch lengths.
  6. In a small bowl, mix cornstarch, cold water, and thin soy sauce; set aside.
  7. Heat a wok or large skillet over high heat until very hot, then add half of the peanut oil and swirl to coat.
  8. Add the raw cashews to the wok and stir-fry for 1 minute or until light brown.
  9. Remove cashews and drain on paper towels; sprinkle lightly with salt.
  10. Add the marinated chicken to the wok and stir-fry until the pieces turn white.
  11. Remove the chicken from the wok and set aside.
  12. Add the remaining peanut oil to the wok and swirl to coat.
  13. Add the sliced onion and finely chopped ginger root; stir-fry until the ginger is light brown.
  14. Return the chicken to the wok and stir to combine.
  15. Add the green bell pepper and stir-fry briefly.
  16. Add the bamboo shoots and stir to mix.
  17. Stir in the hoisin sauce and chili paste; cook for 1 minute.
  18. Pour in the chicken broth and bring the mixture to a boil.
  19. Add the cornstarch-water-soy mixture and stir continuously for about 20 seconds until the sauce thickens.
  20. Return the roasted cashews to the wok and stir to coat.
  21. Stir in the chopped green onion tops and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 85mg29%
Sodium 450mg19%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 5g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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