Best 3 Sichuan Cashew Chicken Recipes

Sichuan cashew chicken, also known as kung pao chicken, is a classic Chinese dish that tantalizes the taste buds with its sweet, savory, and slightly spicy flavor profile. Originating in the Sichuan province of China, this dish is a harmonious blend of tender chicken, crunchy cashews, and a delectable sauce that leaves a lingering warmth on the palate. The distinctive flavors of Sichuan peppercorns, ginger, garlic, and various sauces come together to create a culinary masterpiece that is both satisfying and memorable. Whether you're an experienced home cook or a culinary novice, embarking on the journey to recreate this delectable dish is an endeavor that promises immense satisfaction.

Here are our top 3 tried and tested recipes!

SICHUAN CASHEW CHICKEN

Sichuan Cashew Chicken image

Dinner ready in 30 minutes. Enjoy this delicious chicken with vegetables and noodles - a wonderful meal sprinkled with cashew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 tablespoon chili or vegetable oil
1 bag (1 pound) frozen broccoli, carrots and water chestnuts (or other combination)
1/3 cup stir-fry sauce
Hot cooked noodles or rice, if desired
1/4 cup cashew halves, if desired

Steps:

Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir- fry sauce; cook and stir about 30 seconds or until heated through.
Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles. Sprinkle with cashews.

Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg

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

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.

Tips:

Selecting Fresh Cashews: Choose plump, ivory-colored cashews that are free from blemishes or dark spots. Avoid cashews that have a shriveled appearance or an off smell.
Marinating the Chicken: Ensure the chicken is thoroughly coated in the marinade to infuse it with flavor. Allow the chicken to marinate for at least 30 minutes, or up to overnight for deeper flavor penetration.
Preparing the Sauce: Use high-quality soy sauce and rice vinegar for the sauce to achieve an authentic Sichuan flavor. Adjust the amount of chili paste and oil to suit your desired level of spiciness and richness.
Stir-Frying Technique: Heat the wok or large skillet over high heat to ensure the chicken and vegetables cook quickly while retaining their texture and vibrant colors.
Combining Ingredients: When adding the marinated chicken, cashews, and vegetables to the wok, do so in stages to prevent overcrowding and ensure even cooking.
Garnish and Serving: Before serving, garnish the dish with chopped green onions or cilantro for a pop of color and freshness. Serve immediately with steamed rice or noodles.

Conclusion:

Sichuan cashew chicken is a delectable and versatile dish that combines the bold flavors of Sichuan cuisine with the nutty richness of cashews. By following the tips and instructions provided in this article, you can create an authentic and flavorful Sichuan cashew chicken dish at home. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your family and friends with its tantalizing taste and vibrant appearance. So, gather your ingredients, heat up your wok, and embark on a culinary journey to Sichuan!