Szechwan Chicken & Cashews

Takeout-style Szechwan chicken done right at home hinges on one thing: pan heat. The classic technique starts by charring whole or crushed dried red chilies in hot oil until they turn nearly black, which infuses the oil with smoky capsaicin fire before any protein goes in. That chili oil is the soul of the dish.

A short soy sauce and rice wine marinade keeps the chicken breast juicy, while a separate sauce of soy, cornstarch, sugar and a splash of vinegar gets stirred in at the end to coat everything with a glossy, savory finish. Fresh ginger and sliced green onions hit the wok between the two chicken cooks, so they keep their snap.

Cashews go in last so they stay crunchy. Adding them too early turns them soft and dull. Serve over steamed rice and let the sauce soak down into each bite.

Chef Tips

• Get the oil smoking-hot before the chilies hit. A lukewarm pan steams instead of sears.
• Work in batches if your wok is small. Crowded pans drop the temperature and you end up with poached chicken.
• Toast the cashews separately in a dry pan first if you want extra nuttiness.
• Open a window. Blackening dried chilies releases fumes that will have the whole house coughing otherwise.

Variations

• Swap chicken for shrimp or diced pork tenderloin.
• Add diced red bell pepper or celery for crunch and color.
• Use tamari or coconut aminos to make it gluten-free.