Szechwan Chicken And Cashews

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.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 123.8

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

2 Whole Chicken breasts, boned and skinned
1 Tbsp Soy sauce (for marinade)
1 Tbsp Chinese rice wine or dry Sherry
2 Tbsp Soy sauce (for sauce)
1 Tbsp Cornstarch
2 tsp Sugar
1 tsp White vinegar
1/4 Cup Vegetable oil
1/2 tsp Crushed red pepper flakes
3 Stalks Green onions, sliced diagonally
1 Tbsp Minced fresh ginger
1/2 Cup Unsalted cashews
4 Cups Cooked rice

Directions

1
Cut the boned and skinned chicken breasts into 3/4-inch cubes.
2
In a bowl, combine the chicken cubes with 1 tablespoon soy sauce and the rice wine. Marinate for 30 minutes.
3
In a small bowl, mix together the remaining 2 tablespoons soy sauce, cornstarch, sugar, and white vinegar. Set aside.
4
Heat the vegetable oil in a wok or large skillet over high heat.
5
Add the crushed red pepper flakes to the hot oil and cook for a few seconds until fragrant, being careful not to burn them.
6
Add the marinated chicken to the wok, discarding the excess marinade. Stir-fry for 2 minutes until the chicken begins to turn white.
7
Remove the chicken from the wok and set aside.
8
Add the sliced green onions and minced ginger to the wok. Stir-fry for 1 minute until fragrant.
9
Return the chicken to the wok. Cook for another 2 minutes.
10
Stirring constantly, pour in the soy sauce mixture. Cook until the sauce thickens and coats the chicken.
11
Toss in the cashews and stir to combine.
12
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.

Keywords: chicken, cashews, szechwan, stir fry, chinese, soy sauce, ginger, green onions, red pepper flakes, cornstarch, rice wine, dinner, quick meal, asian, protein

Read it online: https://www.chefs-mate.com/recipe/szechwan-chicken-and-cashews/