Szechuan Cashew Chicken
Ready In: 1 hr
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.
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