Szechwan Chicken And Cashews

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 Whole Boneless Skinless Chicken Breasts -- cut in 3/4 inch cubes
1 Tablespoon Soy Sauce
1 Tablespoon Chinese White Wine Or Dry Sherry
2 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
2 Teaspoons Sugar
1 Teaspoon White Vinegar
1/4 Cup Vegetable Oil
1/2 Teaspoon Crushed Red Pepper Flakes
3 medium Green Onion -- sliced diagonally
1 Tablespoon Fresh Ginger Root -- minced
1/2 Cup Unsalted Cashews
3 Cup Hot Cooked Rice

Preparation / Directions:

Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 min. Combine 2 tablespoons soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok. Add red pepper to taste and cook til black. Add chicken and stir fry for 2 min. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 min. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serv over hot cooked rice.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes