This classic Szechwan Chicken and Cashews dish delivers a perfect balance of savory, sweet, and spicy flavors in just one pan. Tender cubes of chicken breast are quickly marinated and stir-fried to seal in juiciness, then tossed with a glossy, velvety sauce made from soy sauce, rice wine, and cornstarch. The addition of fresh ginger, scallions, and crushed red pepper flakes provides an aromatic kick that awakens the palate. Crunchy unsalted cashews add a delightful textural contrast to the soft chicken. It is an ideal weeknight dinner that feels restaurant-quality but is simple enough for home cooks. Serve it hot over steamed white rice to soak up every drop of the delicious sauce.
Szechwan Chicken & Cashews
Description
This classic Szechwan Chicken and Cashews dish delivers a perfect balance of savory, sweet, and spicy flavors in just one pan. Tender cubes of chicken breast are quickly marinated and stir-fried to seal in juiciness, then tossed with a glossy, velvety sauce made from soy sauce, rice wine, and cornstarch. The addition of fresh ginger, scallions, and crushed red pepper flakes provides an aromatic kick that awakens the palate. Crunchy unsalted cashews add a delightful textural contrast to the soft chicken. It is an ideal weeknight dinner that feels restaurant-quality but is simple enough for home cooks. Serve it hot over steamed white rice to soak up every drop of the delicious sauce.Ingredients
Directions
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Place the cubed chicken in a bowl and toss with 1 tablespoon of soy sauce and the rice wine (or sherry). Let marinate for 30 minutes.
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In a small bowl, combine 2 tablespoons soy sauce, cornstarch, sugar, and white vinegar. Whisk until smooth and set aside.
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Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
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Add the crushed red pepper flakes to the hot oil and stir-fry for about 10 seconds until fragrant but not burnt.
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Add the marinated chicken to the wok. Stir-fry for 2 minutes until the chicken is lightly browned on the outside.
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Remove the chicken from the wok and set aside on a plate.
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In the same wok, add the sliced green onions and minced ginger. Stir-fry for 1 minute until fragrant.
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Return the chicken to the wok.
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Pour in the prepared soy sauce mixture and any remaining marinade from the chicken bowl.
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Stir constantly for 2 minutes, allowing the sauce to thicken and coat the chicken evenly.
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Add the cashews and toss gently to combine.
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Serve immediately over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 540kcal
- % Daily Value *
- Total Fat 28.5g44%
- Saturated Fat 4.2g22%
- Cholesterol 125mg42%
- Sodium 850mg36%
- Total Carbohydrate 22.5g8%
- Dietary Fiber 1.8g8%
- Sugars 4.5g
- Protein 38.5g77%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Substitutions: If you don't have Chinese rice wine, dry sherry is a good substitute. For a gluten-free version, use tamari instead of soy sauce.
Tip: Make sure your wok is very hot before adding the chicken to ensure it sears properly rather than steaming.
Variation: Add sliced bell peppers or broccoli florets along with the green onions for extra vegetables.
