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

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

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
2		chicken breasts boned, skinned, cut into 3/4 inch cubes
1	tablespoon	soy sauce, tamari
1	tablespoon	rice wine or dry sherry
2	tablespoons	soy sauce, tamari
1	tablespoon	cornstarch
2	teaspoons	sugar
1	teaspoon	white vinegar
¼	cup	vegetable oil
½	teaspoon	red pepper flakes crushed
3		scallions, spring or green onions sliced diagonally
1	tablespoon	ginger fresh, minced
½	cup	cashew nuts unsalted	*
		rice cooked	*

Ingredients

Amount	Measure	Ingredient	Features
2	each	chicken breasts boned, skinned, cut into 3/4 inch cubes
15	ml	soy sauce, tamari
15	ml	rice wine or dry sherry
3E+1	ml	soy sauce, tamari
15	ml	cornstarch
1E+1	ml	sugar
5	ml	white vinegar
59	ml	vegetable oil
2.5	ml	red pepper flakes crushed
3	each	scallions, spring or green onions sliced diagonally
15	ml	ginger fresh, minced
118	ml	cashew nuts unsalted	*
1	x	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.