This Szechwan Chicken and Cashews is a vibrant, restaurant-quality dish that comes together in under an hour. Tender cubes of chicken breast are marinated for flavor and then quickly stir-fried to retain their juiciness. The dish is tossed in a glossy, savory sauce made with soy sauce, rice wine, and a touch of sweetness, balanced by the heat of crushed red pepper flakes. Toasted cashews add a delightful crunch, while fresh ginger and green onions provide aromatic brightness. Its a perfect weeknight meal that pairs beautifully with steamed jasmine rice. The combination of textures and flavorssavory, slightly spicy, and nuttymakes this a crowd-pleaser for any dinner table. Easy to prepare yet full of complex taste, its a reliable favorite for Chinese-inspired home cooking.
Szechwan Chicken And Cashews
Description
This Szechwan Chicken and Cashews is a vibrant, restaurant-quality dish that comes together in under an hour. Tender cubes of chicken breast are marinated for flavor and then quickly stir-fried to retain their juiciness. The dish is tossed in a glossy, savory sauce made with soy sauce, rice wine, and a touch of sweetness, balanced by the heat of crushed red pepper flakes. Toasted cashews add a delightful crunch, while fresh ginger and green onions provide aromatic brightness. Its a perfect weeknight meal that pairs beautifully with steamed jasmine rice. The combination of textures and flavorssavory, slightly spicy, and nuttymakes this a crowd-pleaser for any dinner table. Easy to prepare yet full of complex taste, its a reliable favorite for Chinese-inspired home cooking.Ingredients
Directions
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Cut the boned and skinned chicken breasts into 3/4-inch cubes.
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In a bowl, combine the chicken cubes with 1 tablespoon soy sauce and the rice wine. Marinate for 30 minutes.
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In a small bowl, mix together the remaining 2 tablespoons soy sauce, cornstarch, sugar, and white vinegar. Set aside.
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Heat the vegetable oil in a wok or large skillet over high heat.
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Add the crushed red pepper flakes to the hot oil and cook for a few seconds until fragrant, being careful not to burn them.
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Add the marinated chicken to the wok, discarding the excess marinade. Stir-fry for 2 minutes until the chicken begins to turn white.
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Remove the chicken from the wok and set aside.
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Add the sliced green onions and minced ginger to the wok. Stir-fry for 1 minute until fragrant.
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Return the chicken to the wok. Cook for another 2 minutes.
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Stirring constantly, pour in the soy sauce mixture. Cook until the sauce thickens and coats the chicken.
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Toss in the cashews and stir to combine.
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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
Do not discard the leftover marinade from the chicken; add it to the sauce mixture for extra flavor.
If you don't have Chinese rice wine, dry sherry or even a splash of dry white wine can be used as a substitute.
For extra spice, increase the amount of crushed red pepper flakes to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
This recipe is adapted from the Creme de Colorado Cookbook (1987) by Jim Vorheis.
