Szechuan Cashew Chicken

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Servings: 4 Difficulty: Advanced
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A spicy, numbing stir-fry with tender chicken, crunchy cashews, and aromatic vegetables
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This vibrant Szechuan Cashew Chicken delivers a perfect balance of spicy, savory, and numbing flavors characteristic of authentic Chinese cuisine. Tender chicken breasts are velvety-soft from a quick marinade, then stir-fried with crisp bamboo shoots, bell peppers, and roasted cashews. The sauce, made with hoisin, chili paste, and soy, clings beautifully to every bite, offering a rich umami depth without being overly heavy. It&# 226;€™s an excellent weeknight dinner that comes together in under 40 minutes, providing a restaurant-quality experience at home. Serve it hot over steamed jasmine rice or noodles to soak up the delicious sauce. The dish is both satisfying and visually appealing, making it a great choice for family meals or entertaining guests who enjoy bold, aromatic flavors.

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Szechuan Cashew Chicken

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

Description

This vibrant Szechuan Cashew Chicken delivers a perfect balance of spicy, savory, and numbing flavors characteristic of authentic Chinese cuisine. Tender chicken breasts are velvety-soft from a quick marinade, then stir-fried with crisp bamboo shoots, bell peppers, and roasted cashews. The sauce, made with hoisin, chili paste, and soy, clings beautifully to every bite, offering a rich umami depth without being overly heavy. It&# 226;€™s an excellent weeknight dinner that comes together in under 40 minutes, providing a restaurant-quality experience at home. Serve it hot over steamed jasmine rice or noodles to soak up the delicious sauce. The dish is both satisfying and visually appealing, making it a great choice for family meals or entertaining guests who enjoy bold, aromatic flavors.

Ingredients

Directions

  1. Cut boneless, skinless chicken breasts into bite-sized pieces.
  2. In a bowl, whisk together egg white, 1 teaspoon cornstarch, 1 teaspoon thin soy sauce, and 1/4 teaspoon white pepper.
  3. Add chicken pieces to the marinade, toss to coat evenly, and refrigerate for 20 minutes.
  4. Cut green bell pepper into bite-sized pieces similar in size to the chicken.
  5. Cut drained bamboo shoots into 3/4-inch lengths.
  6. In a small bowl, mix 1 tablespoon cornstarch, 1 tablespoon cold water, and 1 tablespoon thin soy sauce; set aside.
  7. Heat a wok or large skillet over high heat until very hot.
  8. Add 2 tablespoons peanut oil and swirl to coat the bottom of the wok.
  9. Add raw cashews and stir-fry for 1 minute until lightly browned.
  10. Remove cashews and drain on paper towels; sprinkle with salt and set aside.
  11. Add marinated chicken to the hot wok and stir-fry until the pieces turn white and are just cooked through.
  12. Remove chicken from the wok and set aside.
  13. Add 2 more tablespoons peanut oil to the wok and swirl to coat.
  14. Add chopped ginger and green onion tops; stir-fry until fragrant and ginger is lightly browned.
  15. Return chicken to the wok and stir to combine.
  16. Add bell peppers and bamboo shoots; stir-fry for 1 minute.
  17. Add hoisin sauce and chili paste; stir-fry for 1 minute to distribute flavors.
  18. Pour in chicken broth and bring the mixture to a boil.
  19. Stir in the cornstarch-water-soy mixture and cook, stirring constantly, for about 20 seconds until the sauce thickens.
  20. Return the toasted cashews to the wok and toss gently to combine.
  21. Remove from heat and serve immediately.

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.

Note

For best results, use a wok or a heavy-bottomed skillet to maintain high heat for proper stir-frying.

If you prefer more heat, increase the amount of chili paste or add dried red chili peppers to the oil before adding the ginger.

You can substitute chicken thighs for breasts if you prefer darker, juicier meat; adjust cooking time slightly as thighs may take a bit longer.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture.

Ensure your wok is smoking hot before adding oil to prevent sticking and achieve that characteristic "wok hei" flavor.

If thin soy sauce is unavailable, regular light soy sauce can be used as a substitute.

Keywords: szechuan, chicken, cashew, stir fry, chinese, spicy, hoisin, chili paste, weeknight dinner, asian cuisine, vegetables, ginger, scallions, quick meal, protein, rice dish
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