Best 2 Sichuan Cashew Chicken Recipes

Tantalize your taste buds with the delectable Sichuan Cashew Chicken, a symphony of flavors that pays homage to Chinese culinary traditions. This dish, a star of Sichuan cuisine, boasts a captivating combination of tender chicken, crunchy cashews, and an aromatic sauce that strikes a perfect balance between sweet, savory, and spicy. The secret lies in the skillful use of Sichuan peppercorns, known for their unique numbing sensation, which adds a layer of complexity and depth to the dish. Our comprehensive guide includes two variations of this tantalizing dish: a classic version and a vegan alternative that caters to plant-based preferences without compromising on taste. Get ready to embark on a culinary journey that will transport your taste buds to the vibrant streets of Sichuan.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

For the best flavor, use high-quality cashew nuts. Look for nuts that are whole, plump, and have a light golden color.
If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
Be careful not to overcook the chicken. It should be cooked through but still tender and juicy.
If you like your chicken extra crispy, you can double-fry it. Just fry it for 3-4 minutes, then remove it from the oil and let it cool slightly. Then, fry it again for 2-3 minutes, or until it is golden brown and crispy.
Serve Sichuan cashew chicken with steamed rice or noodles.

Conclusion:

Sichuan cashew chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is made with tender chicken, crunchy cashews, and a flavorful sauce. The sauce is made with a combination of soy sauce, rice vinegar, sugar, and Sichuan peppercorns. The peppercorns give the sauce a slight numbing sensation that is characteristic of Sichuan cuisine.

This dish is sure to be a hit with your family and friends. It is a great way to introduce them to the flavors of Sichuan cuisine.