Sichuan Cashew Chicken Recipes

SICHUAN CASHEW CHICKEN

Steps:

• Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir- fry sauce; cook and stir about 30 seconds or until heated through.
• Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles. Sprinkle with cashews.

SZECHUAN CHICKEN WITH CASHEW NUTS

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

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.

SICHUAN CHICKEN AND CASHEW NOODLE SALAD

Steps:

• Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add ½ teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve ¼ cup of the chicken broth. Save the rest for another use.
• While the chicken is cooking, cook the noodles.
• In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
• Place the noodles in a large bowl and add the chicken and cashews. Toss to combine. Pour the sauce over the noodles and toss and stir until combined.
• Serve at room temperature.

SICHUAN CHICKEN AND CASHEW NOODLE SALAD

Steps:

• Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add ½ teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve ¼ cup of the chicken broth. Save the rest for another use.
• While the chicken is cooking, cook the noodles.
• In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
• Place the noodles in a large bowl and add the chicken and cashews. Toss to combine. Pour the sauce over the noodles and toss and stir until combined.
• Serve at room temperature.

SZECHUAN CASHEW CHICKEN

Steps:

• SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into ¾ inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove and drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion and ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce and chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal.