Szechuan Chicken with Cashew Nuts
Bring bold, fiery flavors to your dinner table with this irresistible Szechuan Chicken with Cashew Nuts recipe! Tender, golden-brown chicken pieces are perfectly stir-fried with a vibrant mix of bell peppers, spring onions, and roasted cashews, then coated in a rich, spicy Szechuan sauce made with soy sauce, hoisin, and ground Szechuan peppercorns for an authentic kick. A quick 15-minute prep time and 20-minute cook time make this dish ideal for busy weeknights while still delivering restaurant-quality satisfaction. Pair it with steamed rice or noodles for a complete, crowd-pleasing meal that's packed with heat, crunch, and savory sweetness. If you’re looking for a quick and flavorful way to enjoy Chinese cuisine at home, this recipe is your perfect match!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 red chilies, diced
- 1 bell pepper, diced
- 2 spring onions, sliced
- 1 cup roasted cashew nuts
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons Szechuan peppercorns, ground
- 1 teaspoon dark soy sauce
- 1 teaspoon brown sugar
- 1 cup water
Instructions
Cut the chicken breast into bite-sized pieces. Coat them in 2 tablespoons of cornstarch and set aside.
In a small bowl, whisk together soy sauce, hoisin sauce, ground Szechuan peppercorns, dark soy sauce, brown sugar, and water to create the Szechuan sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and cook until golden and cooked through, about 5-6 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic, grated ginger, and diced red chilies. Stir-fry for 1-2 minutes until fragrant.
Add the diced bell pepper and stir-fry for another 2-3 minutes until slightly tender but still crisp. Then, add the sliced spring onions and stir for an additional minute.
Return the cooked chicken to the wok along with the roasted cashew nuts. Give the prepared Szechuan sauce a quick stir and pour it into the wok.
Cook everything together, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables, about 2-3 minutes.
Remove from heat and serve the Szechuan Chicken with Cashew Nuts immediately, garnished with additional spring onions if desired. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
