Szechuan Chicken With Cashew Nuts Recipe

Name: Szechuan Chicken With Cashew Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces chicken breasts, preferably with skin on; 1 egg, for egg white; 1 teaspoon cornstarch; salt and pepper; dried chili, long (not too spicy, Mexican variety); 3 -5 dried hot red chilies; 1/4 cup sliced spring onion (inch-long longitudinal slices); 1 tablespoon chopped garlic; 1 cup cashew nuts, whole; 3 tablespoons sake (can use 2 tablespoons of dry) or 3 tablespoons rice wine (can use 2 tablespoons of dry); sherry wine; 2 tablespoons soy sauce; 2 teaspoons sugar; 1 teaspoon vinegar or 1 teaspoon fish vinegar; 4 tablespoons sesame oil; 3 tablespoons hoisin sauce

Servings: persons

12 ounces chicken breasts, preferably with skin on
1 egg, for egg white
1 teaspoon cornstarch
salt and pepper
dried chili, long (not too spicy, Mexican variety)
3 -5 dried hot red chilies
1/4 cup sliced spring onion (inch-long longitudinal slices)
1 tablespoon chopped garlic
1 cup cashew nuts, whole
3 tablespoons sake (can use 2 tablespoons of dry) or 3 tablespoons rice wine (can use 2 tablespoons of dry)
sherry wine
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon vinegar or 1 teaspoon fish vinegar
4 tablespoons sesame oil
3 tablespoons hoisin sauce

1
Dice the chicken breast into 1/2 inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
2
Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
3
Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
4
In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
5
Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
6
Add the chicken and the cashew nuts.
7
Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
8
Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.

379

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 16 ingredients. The key ingredients include: 12 ounces chicken breasts, preferably with skin on, 1 egg, for egg white, 1 teaspoon cornstarch, salt and pepper, and more.

Yes, Szechuan Chicken With Cashew Nuts 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 Chicken With Cashew Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions