This Szechwan Cashew Chicken is a vibrant and flavorful dish that brings the bold taste of Chinese cuisine to your home kitchen. Tender strips of chicken breast are marinated for extra tenderness, then stir-fried to perfection with crisp bell peppers and bamboo shoots. The dish is coated in a rich, savory-sweet sauce made with hoisin, chili paste, and soy, offering a perfect balance of heat and umami. Crispy roasted cashews add a delightful crunch and nutty depth. Ideal for a quick weeknight dinner or a satisfying meal with friends, this recipe is both easy to make and impressive to serve. Pair it with steamed rice to soak up every drop of the delicious sauce.
Szechwan Cashew Chicken
Description
This Szechwan Cashew Chicken is a vibrant and flavorful dish that brings the bold taste of Chinese cuisine to your home kitchen. Tender strips of chicken breast are marinated for extra tenderness, then stir-fried to perfection with crisp bell peppers and bamboo shoots. The dish is coated in a rich, savory-sweet sauce made with hoisin, chili paste, and soy, offering a perfect balance of heat and umami. Crispy roasted cashews add a delightful crunch and nutty depth. Ideal for a quick weeknight dinner or a satisfying meal with friends, this recipe is both easy to make and impressive to serve. Pair it with steamed rice to soak up every drop of the delicious sauce.Ingredients
Directions
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Cut boned and skinned chicken breasts into bite-sized pieces.
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In a bowl, mix 1 egg white, 1 tsp cornstarch, 1 tsp thin soy sauce, and 1/4 tsp white pepper.
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Toss chicken pieces in the marinade until evenly coated.
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Marinate chicken in the refrigerator for 20 minutes.
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Cut green bell pepper into bite-sized pieces similar in size to the chicken.
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Cut drained bamboo shoots into 3/4-inch lengths.
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In a small bowl, mix 1 tbsp cornstarch, 1 tbsp cold water, and 1 tbsp thin soy sauce; set aside.
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Heat a wok over high heat and add 2 tbsp peanut oil, swirling to coat.
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Add raw cashews and stir-fry for 1 minute until lightly browned.
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Remove cashews and drain on paper towels; sprinkle with 1/4 tsp salt.
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Add marinated chicken to the wok and stir-fry until white throughout.
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Remove chicken from wok and set aside.
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Add 2 tbsp peanut oil to the wok and swirl to coat.
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Add chopped green onion tops and finely chopped ginger root; stir-fry until ginger is light brown.
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Return chicken to the wok; add bell pepper and bamboo shoots, stirring to combine.
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Add 1 tbsp hoisin sauce and 2 tsp chili paste; stir for 1 minute.
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Pour in 1/4 cup chicken broth and bring to a boil.
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Stir in the cornstarch mixture and cook for 20 seconds until sauce thickens.
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Return cashews to the wok, stir to combine, 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
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.
Use peanut oil or vegetable oil. Substitute hoisin sauce with sweet chili sauce if unavailable. Use gluten-free soy sauce for a gluten-free version.
Keep heat high for best stir-fry results. Marinating chicken ensures tenderness. Toast cashews just until golden to avoid burning.
