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Szechuan Chicken With Cashews – (Gai Ding

Szechuan Chicken With Cashews - (Gai Ding recipe image
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;€™s 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 299.3
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;€™s 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
  • 4 Chicken Breasts halves
  • 1 teaspoons Cornstarch
Directions
  1. 1
    Cut 4 skinned, deboned chicken breasts into 1/2-inch pieces.
  2. 2
    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.
  3. 3
    Add the chicken pieces to the marinade, stir to coat evenly, cover, and refrigerate for 30 minutes.
  4. 4
    Heat 1 tablespoon vegetable oil in a wok over medium-high heat.
  5. 5
    Add 1 cup raw cashews and stir-fry until lightly browned, about 1 minute.
  6. 6
    Remove cashews and drain on paper towels; sprinkle with 1/2 teaspoon salt. Set aside.
  7. 7
    Heat 2 tablespoons vegetable oil in the wok until hot.
  8. 8
    Add the marinated chicken and stir-fry until it turns white, about 3 minutes.
  9. 9
    Remove the chicken from the wok and set aside.
  10. 10
    Heat 1 tablespoon vegetable oil in the wok.
  11. 11
    Add chopped green onions, seeded and cut green pepper, drained button mushrooms, 1 tablespoon hoisin sauce, and 2 teaspoons chili pepper paste.
  12. 12
    Stir-fry for 1 minute until fragrant.
  13. 13
    Return the cooked chicken to the wok along with 1/2 cup chicken stock and the reserved mushroom liquid.
  14. 14
    Bring the mixture to a boil.
  15. 15
    In a small bowl, mix 1 tablespoon cornstarch, 1 tablespoon cold water, and 1 tablespoon soy sauce.
  16. 16
    Pour the cornstarch mixture into the wok, stirring continuously.
  17. 17
    Cook and stir until the sauce thickens, about 1 minute.
  18. 18
    Stir in the toasted cashews and heat through.
  19. 19
    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 165°F (74°C) before serving.

Keywords: szechuan chicken, gai ding, cashews, stir fry, chinese cuisine, spicy chicken, hoisin sauce, chili paste, green pepper, mushrooms, green onions, velveting chicken, weeknight dinner, asian cooking, wok recipe, chicken breast, savory, umami, crunchy nuts, family meal
Read it online: https://www.chefs-mate.com/recipe/szechuan-chicken-with-cashews-gai-ding/