Szechuan Cashew Chicken

Name: Szechuan Cashew Chicken
Prep time: 1 h
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 2 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces; 1/4 cup soy sauce; 2 teaspoons dry sherry; 1/4 cup water; 2 tablespoons cornstarch; 6 tablespoons peanut oil, divided; garlic powder, to taste; 1 red bell pepper, cut into thin strips; 1 green bell pepper, cut into thin strips; 1 bunch green onion, cut on the diagonal, 1 inch lengths; 1 lb button mushroom, cut into quarters; 4 stalks celery, sliced; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon powdered ginger; 1/4 cup soy sauce; 2 tablespoons dry sherry; 1/2 cup water; 2 tablespoons cornstarch; 2 1/2 tablespoons sugar; 1/2 teaspoon ground black pepper; 1 tablespoon cider vinegar, plus; 1 teaspoon cider vinegar; 1 teaspoon peanut oil; 1 cup cashews; cooked rice

Submitted by Northwest Lynnie

"This dish has a wonderful, authentic taste, and is spicy. It's easy to make if you have all ingredients prepped and ready in bowls before you begin cooking."

Download

Ready In:: 1hr
Ingredients:: 25
Serves:: 6-8

ingredients

MARINADE
2 ¹⁄₂ lbs boneless skinless chicken breast halves, cut into bite size pieces
¹⁄₄ cup soy sauce
2 teaspoons dry sherry
¹⁄₄ cup water
2 tablespoons cornstarch
STIR-FRY
6 tablespoons peanut oil, divided
garlic powder, to taste
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 bunch green onion, cut on the diagonal, 1 inch lengths
1 lb button mushroom, cut into quarters
4 stalks celery, sliced
1 teaspoon crushed red pepper flakes
¹⁄₂ teaspoon powdered ginger
SAUCE
¹⁄₄ cup soy sauce
2 tablespoons dry sherry
¹⁄₂ cup water
2 tablespoons cornstarch
2 ¹⁄₂ tablespoons sugar
¹⁄₂ teaspoon ground black pepper
1 tablespoon cider vinegar, plus
1 teaspoon cider vinegar
1 teaspoon peanut oil
GARNISH
1 cup cashews
cooked rice

directions

Combine marinade ingredients in a bowl and stir in the chicken pieces to coat.
Let stand at room temperature for 20 minutes;drain.
Pour 3 Tbsp peanut oil into a very large skillet or wok.
Heat to medium high.
Stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder.
Wipe out skillet or wok with a paper towel.
Add remaining 3 Tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes.
Add chicken to the skillet.
Combine sauce ingredients and pour over chicken and vegetables.
Cook and stir over medium heat until sauce is thickened.
Mix in cashews.
Serve immediately with rice.
Preparation time is cooking time.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Northwest Lynnie

United States

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.

View Full Profile