Szechuan Cashew Chicken

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Servings: 4 Difficulty: Advanced
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A savory, spicy stir-fry with tender chicken, crunchy cashews, and a rich hoisin-chili sauce
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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. It&# 226;€™s an excellent choice for weeknight meals when you want something hearty yet quick to prepare. Serve over steamed rice to soak up every drop of the flavorful sauce. This recipe is approachable for home cooks but delivers an authentic taste experience that will satisfy the whole family.

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Szechuan Cashew Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 2042.5

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.

Ingredients

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, 1 teaspoon cornstarch, 1 teaspoon thin soy sauce, and 1/4 teaspoon 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 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, then add 2 tablespoons peanut oil and swirl to coat.
  8. Add 1 cup 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 (1/4 teaspoon).
  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 2 more tablespoons of peanut oil to the wok and swirl to coat.
  13. Add the sliced onion and 1 teaspoon 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 1 tablespoon hoisin sauce and 2 teaspoons chili paste; cook for 1 minute.
  18. Pour in 1/4 cup 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 2 tablespoons chopped green onion tops and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2042.5kcal
% Daily Value *
Total Fat 215.4g332%
Saturated Fat 15.6g78%
Cholesterol 63.8mg22%
Sodium 128.2mg6%
Total Carbohydrate 9.0g3%
Dietary Fiber 1.2g5%
Sugars 2.1g
Protein 24.3g49%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Substitutions: You can use chicken thighs instead of breasts for a richer flavor. If hoisin sauce is unavailable, a mix of sweet chili sauce and soy sauce can work as a substitute.

Tip: Ensure your wok is smoking hot before adding ingredients to achieve a proper stir-fry sear and prevent steaming.

Variation: Add broccoli florets or snow peas along with the bell peppers for extra vegetables and crunch.

Keywords: szechuan, cashew, chicken, stir fry, chinese, spicy, hoisin, bamboo shoots, dinner, asian, wok, quick meal, bell pepper, ginger, soy sauce
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