Szechwan Chicken & Cashews
Yield
4 servingsPrep
10 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole, boned, skinned and cut up |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
rice wine
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
white vinegar
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
ginger
fresh |
|
| ½ | cup |
cashew nuts
unsalted |
*
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole, boned, skinned and cut up |
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
rice wine
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
cornstarch
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
white vinegar
|
|
| 59 | ml |
vegetable oil
|
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 15 | ml |
ginger
fresh |
|
| 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 tablespoon soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet.
Add red pepper to taste and cook until black.
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.
