Szechwan Chicken And Cashews

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Servings: 4 Difficulty: Advanced
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A spicy, savory stir-fry featuring tender chicken, crunchy cashews, and aromatic ginger-garlic sauce.
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This classic Szechwan-style chicken stir-fry delivers a perfect balance of spicy heat, savory umami, and crunchy texture. Tender cubes of chicken breast are marinated for flavor and then quickly stir-fried with fresh ginger, green onions, and crushed red pepper flakes. The dish is tossed in a glossy, slightly sweet soy-based sauce and finished with toasted cashews for added crunch. Its a vibrant, restaurant-quality meal that comes together in under 45 minutes, making it ideal for busy weeknights. Serve over steamed rice to soak up every drop of the flavorful sauce.

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Szechwan Chicken And Cashews

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

Description

This classic Szechwan-style chicken stir-fry delivers a perfect balance of spicy heat, savory umami, and crunchy texture. Tender cubes of chicken breast are marinated for flavor and then quickly stir-fried with fresh ginger, green onions, and crushed red pepper flakes. The dish is tossed in a glossy, slightly sweet soy-based sauce and finished with toasted cashews for added crunch. Its a vibrant, restaurant-quality meal that comes together in under 45 minutes, making it ideal for busy weeknights. Serve over steamed rice to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Cut chicken breasts into 3/4-inch cubes.
  2. Marinate chicken cubes in 1 tablespoon soy sauce and rice wine for 30 minutes.
  3. In a small bowl, combine 2 tablespoons soy sauce, cornstarch, sugar, and vinegar; set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat.
  5. Add crushed red pepper flakes to the hot oil and cook until fragrant, being careful not to burn.
  6. Add marinated chicken to the wok and stir-fry for 2 minutes until lightly browned.
  7. Remove chicken from the wok and set aside.
  8. Add sliced green onions and minced ginger to the wok; stir-fry for 1 minute.
  9. Return chicken to the wok and cook for 2 more minutes.
  10. Stirring constantly, pour in the soy sauce mixture and any remaining chicken marinade.
  11. Cook until the sauce thickens and coats the chicken.
  12. Toss in cashews and stir to combine.
  13. Serve immediately over cooked rice.

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 extra heat, add more red pepper flakes or a dash of chili oil.

If you don't have Chinese rice wine, you can substitute with dry sherry or a splash of white wine.

Toast the cashews in a dry skillet for 2-3 minutes before adding them to the dish for enhanced flavor.

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

For a gluten-free version, use tamari instead of soy sauce.

Keywords: szechwan chicken, cashew chicken, chinese stir fry, spicy chicken, quick dinner, weeknight meal, ginger garlic sauce, soy sauce marinade, wok cooking, asian cuisine, cashew nuts, green onions, red pepper flakes, cornstarch slurry, rice wine, dairy free, gluten free option
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