Szechwan Chicken Cashews Recipes

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SZECHWAN CHICKEN



Szechwan Chicken image

This is a very easy and very tasty Chinese recipe that is also kid-friendly! It is a favorite around our house, both among mom and dad as well as our younger picky eaters. It goes great with white rice and egg rolls!

Provided by Laura

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h40m

Yield 6

Number Of Ingredients 12

½ cup soy sauce
½ cup cooking sherry
¾ teaspoon white sugar
¾ teaspoon ground ginger
2 tablespoons cornstarch
¾ teaspoon crushed red pepper
½ teaspoon garlic powder
2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 tablespoon vegetable oil
1 large green bell pepper, sliced
1 large onion, quartered
½ cup whole cashews

Steps:

  • Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 16 g, Cholesterol 87.9 mg, Fat 9.6 g, Fiber 1.6 g, Protein 38.7 g, SaturatedFat 1.9 g, Sodium 1495.7 mg, Sugar 3.4 g

SZECHUAN SKILLET CHICKEN



Szechuan Skillet Chicken image

My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. -Christine Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1/4 cup cold water
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
1 small sweet red pepper
1 small green pepper
2 medium carrots
1 cup coarsely chopped cashews
2 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 green onions, thinly sliced
1 teaspoon minced fresh gingerroot
4-1/2 cups hot cooked rice

Steps:

  • Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 489 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 845mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

SZECHUAN CASHEW CHICKEN



Szechuan Cashew Chicken image

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.

Provided by Northwest Lynnie

Categories     One Dish Meal

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.

Nutrition Facts : Calories 585.9, Fat 27.7, SaturatedFat 5.2, Cholesterol 109.7, Sodium 1642.2, Carbohydrate 27, Fiber 3.5, Sugar 10.6, Protein 53

SZECHUAN CHICKEN WITH CASHEW NUTS



Szechuan Chicken With Cashew Nuts image

Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.

Provided by mfores1

Categories     Chicken Breast

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.

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