Szechwan Chicken And Cashews Recipe


  • 2 whole chicken breasts, boned, skinned and cut into 3/4-inch cubes
  • 1 Tbsp soy sauce
  • 1 Tbsp chinese rice wine or dry sherry
  • 2 Tbsp additional soy sauce
  • 1 Tbsp cornstarch
  • 2 tsp sugar
  • 1 tsp white vinegar
  • 1/4 cup vegetable oil
  • 1/2 to 1 tsp crushed red pepper flakes
  • 3 green onions, sliced
  • 1 Tbsp minced fresh ginger
  • 1/2 cup unsalted cashews
  • Cooked rice


  • Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.
  • Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
  • Heat oil in wok or skillet. Add red pepper to taste and cook until black.
  • Add chicken and stir fry for 2 minutes. Remove chicken.
  • Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes.
  • Stirring constantly, add soy sauce mixture and any remaining chicken marinade.
  • Add cashews. Serve over cooked rice.

Yield: 4 servings


Recipe from: Creme de Colorado Cookbook by Junior League of Denver (Junior League of Denver)

Ground cashews can be used as a thickener

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