Sichuan Chicken & Cashews

Name: Sichuan Chicken and Cashews
Total time: P1H
Yield: 4
Cuisine: Asian
Ingredients: chicken breasts; soy sauce, tamari; rice wine; soy sauce, tamari; cornstarch; sugar; white vinegar; vegetable oil; red pepper flakes; scallions, spring or green onions; ginger; cashew nuts; rice

Submitted by glen

Asian flavors add punch to this classic Chinese stir-fry that’s so quick and easy from stovetop to plate.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

60 min

Ingredients

CHICKEN BREASTS
boned, skinned, cut into 3/4 inch cubes

TABLESPOON SOY SAUCE, TAMARI

TABLESPOON RICE WINE
or dry sherry

TABLESPOONS SOY SAUCE, TAMARI

TABLESPOON CORNSTARCH

TEASPOONS SUGAR

TEASPOON WHITE VINEGAR

CUP VEGETABLE OIL

TEASPOON RED PEPPER FLAKES
crushed

SCALLIONS, SPRING OR GREEN ONIONS
sliced diagonally

TABLESPOON GINGER
fresh, minced

CUP CASHEW NUTS
unsalted *

RICE
cooked *

Directions

Marinate chicken in 1 tablespoon soy sauce and rice wine for 30 minutes. Combine 2 tablespoons soy sauce, cornstarch, sugar and vinegar and set aside.

Heat oil in wok or skillet. Add hot pepper flakes (or even better sichuan pepper if you can find it) to taste and cook until blackened. 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.