Sichuan Cashew Chicken

This classic Sichuan-style dish combines tender chicken breast with crunchy cashew nuts and fresh vegetables in a savory, slightly sweet sauce. The key to this recipe is the velvety texture of the chicken, achieved by coating it in egg white and cornstarch before frying. Aromatics like garlic and green peppers add freshness and crunch, while the sauce brings together soy sauce, vinegar, and a touch of sugar for balance. It&# 226;ÂÂs a quick weeknight dinner that feels restaurant-quality. Serve over steamed rice for a complete meal.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 342

Description

This classic Sichuan-style dish combines tender chicken breast with crunchy cashew nuts and fresh vegetables in a savory, slightly sweet sauce. The key to this recipe is the velvety texture of the chicken, achieved by coating it in egg white and cornstarch before frying. Aromatics like garlic and green peppers add freshness and crunch, while the sauce brings together soy sauce, vinegar, and a touch of sugar for balance. It&# 226;ÂÂs a quick weeknight dinner that feels restaurant-quality. Serve over steamed rice for a complete meal.

Directions

1
Dice the chicken breasts into 1/2 inch pieces.
2
Beat the egg white in a bowl.
3
Mix cornstarch with a pinch of salt in a separate small bowl.
4
Dip the chicken pieces into the egg white, then coat them in the cornstarch mixture.
5
Heat oil in a wok or large skillet until hot.
6
Fry the coated chicken pieces until lightly browned and cooked through.
7
Remove chicken from the oil and drain on paper towels.
8
Slice the green peppers vertically, remove seeds and stems, and cut into 1/2 inch squares.
9
Cut the parboiled bamboo shoots into 1/2 inch squares to match the peppers.
10
In a small bowl, mix together soybean paste, vinegar, soy sauce, salt, and sugar to create the sauce.
11
In the same wok, fry the cashew nuts in a little oil until lightly browned and crunchy, then remove and set aside.
12
Heat 2 tablespoons of oil in the wok and stir-fry the chopped garlic, bamboo shoots, and green peppers until tender-crisp.
13
Return the chicken and cashew nuts to the wok.
14
Sprinkle with rice wine and pour in the prepared sauce.
15
Stir-fry all ingredients briefly over high heat until well combined and heated through.
16
Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 342kcal

% Daily Value *
Total Fat 7.2 gg12%
Saturated Fat 2.0 gg10%
Cholesterol 170 mgmg57%
Sodium 976 mgmg41%
Total Carbohydrate 2.9 gg1%
Dietary Fiber 0.0 gg0%
Sugars 0.0 gg
Protein 62.2 gg125%

* 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: sichuan, cashew chicken, chinese, stir-fry, chicken, cashews, bamboo shoots, soy sauce, garlic, green peppers, dinner, quick

Read it online: https://www.chefs-mate.com/recipe/sichuan-cashew-chicken/