This classic Szechuan chicken dish delivers a perfect balance of spicy, savory, and umami flavors. Tender pieces of chicken breast are velvety-coated and stir-fried to perfection, then tossed with crisp green peppers, earthy mushrooms, and fragrant green onions. The dish is anchored by crunchy cashews and a glossy, thickened sauce infused with hoisin, chili paste, and ginger. It&# 226;ÂÂs a restaurant-quality meal that comes together quickly, making it ideal for busy weeknights or when you crave bold, comforting Chinese cuisine. Serve over steamed rice for a satisfying and flavorful dinner that the whole family will love.
Szechuan Chicken With Cashews – (Gai Ding
Description
This classic Szechuan chicken dish delivers a perfect balance of spicy, savory, and umami flavors. Tender pieces of chicken breast are velvety-coated and stir-fried to perfection, then tossed with crisp green peppers, earthy mushrooms, and fragrant green onions. The dish is anchored by crunchy cashews and a glossy, thickened sauce infused with hoisin, chili paste, and ginger. It&# 226;ÂÂs a restaurant-quality meal that comes together quickly, making it ideal for busy weeknights or when you crave bold, comforting Chinese cuisine. Serve over steamed rice for a satisfying and flavorful dinner that the whole family will love.Ingredients
Directions
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Cut 4 skinned, deboned chicken breasts into 1/2-inch pieces.
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In a medium bowl, mix 1 egg white, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon finely chopped ginger, 1 teaspoon soy sauce, and a dash of freshly ground pepper.
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Add the chicken pieces to the marinade, stir to coat evenly, cover, and refrigerate for 30 minutes.
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Heat 1 tablespoon vegetable oil in a wok over medium-high heat.
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Add 1 cup raw cashews and stir-fry until lightly browned, about 1 minute.
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Remove cashews and drain on paper towels; sprinkle with 1/2 teaspoon salt. Set aside.
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Heat 2 tablespoons vegetable oil in the wok until hot.
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Add the marinated chicken and stir-fry until it turns white, about 3 minutes.
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Remove the chicken from the wok and set aside.
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Heat 1 tablespoon vegetable oil in the wok.
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Add chopped green onions, seeded and cut green pepper, drained button mushrooms, 1 tablespoon hoisin sauce, and 2 teaspoons chili pepper paste.
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Stir-fry for 1 minute until fragrant.
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Return the cooked chicken to the wok along with 1/2 cup chicken stock and the reserved mushroom liquid.
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Bring the mixture to a boil.
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In a small bowl, mix 1 tablespoon cornstarch, 1 tablespoon cold water, and 1 tablespoon soy sauce.
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Pour the cornstarch mixture into the wok, stirring continuously.
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Cook and stir until the sauce thickens, about 1 minute.
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Stir in the toasted cashews and heat through.
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Transfer to a serving platter and garnish with reserved green onion tops.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 299.3kcal
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 3.1g16%
- Cholesterol 139.2mg47%
- Sodium 128.8mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 45.2g91%
* 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
Tip: For best results, keep the wok hot and move quickly during stir-frying to maintain the crispness of the vegetables.
Substitution: If you cannot find hoisin sauce, you can substitute with a mixture of soy sauce and brown sugar for a similar sweet-savory profile.
Variation: Add sliced broccoli or bell peppers for extra crunch and color.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the cashews from becoming soggy.
Safety: Ensure chicken is cooked to an internal temperature of 165ðF (74ðC) before serving.
