Szechwan Chicken & Cashews Recipe

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Szechwan Chicken & Cashews Ingredients

4 servings
2 whole chicken breasts, boned, skinn, ed and cut in
3/4 inch cubes
1 tbsp soy sauce
1 tbsp chinese rice wine or dry sherry
2 tbsp soy sauce
1 tbsp cornstarch
2 tsp sugar
1 tsp white vinegar
1/4 cup vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tbsp minced fresh ginger
1/2 cup unsalted cashews

A Recipe for
Szechwan Chicken & Cashews

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

This Recipe for Szechwan Chicken & Cashews is one of thousands in the Recipes-to-go Asian Cookbook.

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Szechwan Chicken & Cashews

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Szechwan Chicken & Cashews Directions

Cooked rice

Marinate chicken in 1 Tbsp soy sauce and rice wine for
30 minutes.

Combine 2 Tbsp 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.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Serves: 4

Szechwan Chicken & Cashews Recipe brought to you by Recipes To-Go

Szechwan Chicken & Cashews Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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