Chinese: Szechwan Chicken And Cashews

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Servings: 4 Difficulty: Advanced
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A fiery, aromatic stir-fry featuring tender chicken and crunchy cashews in a savory spicy sauce
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This classic Szechwan dish balances heat, savory depth, and texture beautifully. Tender cubes of chicken breast are marinated for flavor, then stir-fried to perfection with fragrant ginger and sharp green onions. The star is the glossy sauce, built from soy, rice wine, and a touch of vinegar, which clings to every bite. Crushed red pepper flakes provide a gentle kick, while toasted cashews add a satisfying crunch. It&# 226;€™s a vibrant, restaurant-quality meal that comes together in under an hour. Serve over steamed jasmine rice to soak up every drop of the delicious, spicy sauce. Perfect for weeknight dinners when you crave bold, authentic Chinese flavors without the hassle.

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Chinese: Szechwan Chicken And Cashews

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 123.8

Description

This classic Szechwan dish balances heat, savory depth, and texture beautifully. Tender cubes of chicken breast are marinated for flavor, then stir-fried to perfection with fragrant ginger and sharp green onions. The star is the glossy sauce, built from soy, rice wine, and a touch of vinegar, which clings to every bite. Crushed red pepper flakes provide a gentle kick, while toasted cashews add a satisfying crunch. It&# 226;€™s a vibrant, restaurant-quality meal that comes together in under an hour. Serve over steamed jasmine rice to soak up every drop of the delicious, spicy sauce. Perfect for weeknight dinners when you crave bold, authentic Chinese flavors without the hassle.

Ingredients

Directions

  1. Cut boned, skinned chicken breasts into 3/4-inch cubes.
  2. Marinate chicken in 1 tablespoon soy sauce and 1 tablespoon Chinese rice wine (or dry sherry) for 30 minutes.
  3. In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch, 2 teaspoons sugar, and 1 teaspoon white vinegar. Set aside.
  4. Heat 1/4 cup vegetable oil in a wok or large skillet over medium-high heat.
  5. Add 1/2 to 1 teaspoon crushed red pepper flakes and stir-fry for 30 seconds until fragrant but not burnt.
  6. Add the marinated chicken to the wok and stir-fry for 2 minutes until lightly browned.
  7. Remove chicken from the wok and set aside on a plate.
  8. Add 3 sliced green onions and 1 tablespoon minced fresh ginger to the wok; stir-fry for 1 minute.
  9. Return the chicken to the wok and cook for 2 more minutes.
  10. Stir the soy sauce mixture and any remaining chicken marinade, then pour into the wok.
  11. Stir constantly until the sauce thickens and coats the chicken, about 1 minute.
  12. Add 1/2 cup unsalted cashews and toss to combine.
  13. Serve immediately over cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.8kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 55.5mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.2g47%

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

Keywords: chicken, cashews, szechwan, spicy, stir-fry, chinese, ginger, green onion, soy sauce, weeknight dinner, easy, asian, wok, rice, protein, crunchy, aromatic, quick, homemade, dinner
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