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Sichuan Cashew Chicken

Sichuan Cashew Chicken recipe image
This classic Sichuan-style dish offers a delightful balance of textures and flavors. The chicken is velvety and tender, coated in a light starch, while the cashews provide a satisfying crunch. Green peppers and bamboo shoots add freshness and bite, all brought together in a savory, slightly spicy sauce. It&# 226;€™s a quick, flavorful weeknight meal that feels restaurant-quality. Perfect served over steamed rice, this recipe is easy to prepare and loved by families. With simple ingredients and minimal prep time, it’s a go-to for busy evenings or casual dinners.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 342.9
Dietary: Gluten-free
Description
This classic Sichuan-style dish offers a delightful balance of textures and flavors. The chicken is velvety and tender, coated in a light starch, while the cashews provide a satisfying crunch. Green peppers and bamboo shoots add freshness and bite, all brought together in a savory, slightly spicy sauce. It&# 226;€™s a quick, flavorful weeknight meal that feels restaurant-quality. Perfect served over steamed rice, this recipe is easy to prepare and loved by families. With simple ingredients and minimal prep time, it’s a go-to for busy evenings or casual dinners.
Ingredients
  • 8 ounce Chicken breasts
  • 1/2 Egg White
  • 1 teaspoon Cornstarch
  • 1 pn Salt
Directions
  1. 1
    Slice chicken breasts into thin strips and toss with egg white, cornstarch, and salt until evenly coated.
  2. 2
    Heat oil in a wok or large skillet over high heat until shimmering.
  3. 3
    Add chicken strips and stir-fry until just cooked through and lightly golden, about 2-3 minutes. Remove from pan and set aside.
  4. 4
    In the same pan, add a little more oil if needed, then stir-fry chopped garlic for 30 seconds until fragrant.
  5. 5
    Add green peppers and bamboo shoots, cooking for 1-2 minutes until crisp-tender.
  6. 6
    Return chicken to the pan, add cashew nuts and rice wine, tossing everything together for 1 minute.
  7. 7
    Season with a pinch of MSG if using, adjust salt to taste, and serve immediately over steamed rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 342.9kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.0g10%
Cholesterol 170.0mg57%
Sodium 97648.1mg4069%
Total Carbohydrate 2.9g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 62.2g125%

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

Note

For a spicier kick, add sliced dried red chilies or a dash of Sichuan peppercorn oil during the stir-fry.

Substitute bamboo shoots with water chestnuts for a similar crunchy texture.

Ensure the wok is very hot before adding chicken to prevent sticking and achieve a nice sear.

This dish is best served fresh. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.

MSG is optional; you can omit it or use a small amount of soy sauce for additional umami flavor.

Keywords: sichuan, cashew, chicken, stir fry, chinese, green pepper, bamboo shoots, garlic, rice wine, dinner, easy, weeknight, spicy, vegetables, protein, asian, quick, meal, classic, homestyle
Read it online: https://www.chefs-mate.com/recipe/sichuan-cashew-chicken-2/