Szechuan Cashew Chicken Recipe

Name: Szechuan Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each chicken breasts whole, boned and skinned; 1 each egg whites; 1 teaspoon cornstarch; 1 teaspoon soy sauce, tamari thin; 1/4 teaspoon white pepper; 1 each green bell peppers; 8 1/2 ounces bamboo shoots sliced; 1 tablespoon cornstarch; 1 tablespoon water cold; 1 tablespoon soy sauce, tamari thin; 2 tablespoons peanut oil; 1 cup cashew nuts raw; 1/4 teaspoon salt; 2 tablespoons peanut oil; 1 teaspoon ginger root fine chop; 1 tablespoon hoisin sauce; 2 teaspoons thai chili paste; 1/4 cup chicken broth; 2 tablespoons scallions, spring or green onions tops; 1 each eggs

Servings: persons

2 each chicken breasts whole, boned and skinned
1 each egg whites
1 teaspoon cornstarch
1 teaspoon soy sauce, tamari thin
1/4 teaspoon white pepper
1 each green bell peppers
8 1/2 ounces bamboo shoots sliced
1 tablespoon cornstarch
1 tablespoon water cold
1 tablespoon soy sauce, tamari thin
2 tablespoons peanut oil
1 cup cashew nuts raw
1/4 teaspoon salt
2 tablespoons peanut oil
1 teaspoon ginger root fine chop
1 tablespoon hoisin sauce
2 teaspoons thai chili paste
1/4 cup chicken broth
2 tablespoons scallions, spring or green onions tops
1 each eggs

1
SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken.
2
Marinate in refrigerator for 20 minutes.
3
Cut bell pepper into same sized pieces as chicken.
4
Cut bamboo shoots into 3/4 inch lengths.
5
Mix cornstarch, water and soy, set aside.
6
Heat wok very hot, add and swirl to coat 2 T.
7
oil.
8
Add cashews, stir fry 1 minute or until light brown.
9
Remove and drain on paper, sprinkle w. salt.
10
Add chicken to wok, stir fry until white, remove.
11
Add 2 T. oil and swirl to coat wok; add onion and ginger; stir fry until ginger is light brown.
12
Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir.
13
Add Hoisin sauce and chili paste; stir 1 minute.
14
Add chicken broth and bring to boil.
15
Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened.
16
Return cashews, stir and add green onions.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 each chicken breasts whole, boned and skinned, 1 each egg whites, 1 teaspoon cornstarch, 1 teaspoon soy sauce, tamari thin, and more.

Yes, Szechuan Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Szechuan Cashew Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions