Best Szechuan Cashew Chicken Recipes

Szechuan Chicken With Cashew Nuts image

Provided by mfores1

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

Dice the chicken breast into ½ 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.
Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
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.
Add the chicken and the cashew nuts.
Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.

Szechuan Cashew Chicken image

Provided by Northwest Lynnie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 25

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

Steps:

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.