Chicken with Cashew Nuts Sichuan Style
Chicken with Cashew Nuts Sichuan Style - recipe below - this is my version of a classic Sichuan style stir-fry, inspired by my travels to Chengdu. It's totally divine, with that wicked tang from the Sichuan pepper corns and dried chilli combo. Enjoy x JGS
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Serves 4
600g chicken thigh fillets, cut into 1-2cm strips
1 tbsp corn flour
1 tsp light soy sauce
1 tbsp rice wine
4 tbsp ground nut oil
1 onion, thinly sliced
4 cloves garlic, roughly chopped
3 spring onions, cut into 2 inch pieces and then cut in half lengthways
½ inch ginger, finely chopped
1 tsp Sichuan pepper corns
6 dried chillies, halved
60g cashew nuts
2 tbsp oyster sauce
1 tbsp dark soy
1 tbsp chilli sauce – I use sriracha but feel free to use chilli bean paste if you have it
2 tsp white wine vinegar
A small handful of coriander leaves
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1. Chuck the chicken into a mixing bowl and add the corn flour, light soy and rice wine. Mix well and set to one side.
2. Heat half the oil in a large wok or large non-stick frying pan over a high heat. Chuck in the onion and stir fry for 2-3 minutes until a little golden. Add the garlic, spring onions, ginger, Sichuan pepper and dried chillies. Stir fry for 1 minute until fragrant. Transfer to a plate.
3. Reheat the wok over a high heat and add the remaining oil. Add the chicken and mix well. Leave for 1 minute to get some heat onto the chicken – don’t worry if it’s a little sticky in the pan, that’s just the flour – and then stir fry for 5-6 minutes or until cooked through. Chuck in the cashew nuts and stir fry for 1 minute to take on a little
4. Return the veg to the pan and stir fry for 30 seconds. Turn off the heat and add the oyster sauce, soy sauce, chilli sauce and vinegar. Mix well. Add a few tablespoons of water to the wok and mix well if the sauce looks a little dry. It should be clinging to the chicken. Chuck in the coriander, toss together and serve immediately.
Spicy Cashew Chicken Stir Fry/ Indo-Chinese Recipes
Spicy cashew chicken stir fry is a quick side dish for any Indo Chinese meal. But extremely tasty and spicy. If you are a chicken lover here is a treat for you.
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Making Szechuan Chicken with Cashew Nuts - You'll Love the Surprising Addition to the Fried Rice!
This Szechuan chicken is a spicy stir fry made with tender pieces of chicken and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you’d get at a restaurant!
I’m always making our favorite
This recipe starts with pieces of chicken breast that are coated in corn starch and seasonings, then pan fried until crisp. Remove the chicken from the pan, then add in vegetables, red chilies and Sichuan peppercorns. While the chicken and vegetables are cooking, prepare the sauce by whisking together soy sauce Pour the sauce over the chicken and vegetables, and let it simmer until thickened. Serve immediately over rice and enjoy.
Szechuan chicken will stay fresh in the refrigerator for up to 4 days which makes this a great dish for meal prep.
I recommend serving your stir fry over steamed rice to help temper the heat. Other options include quinoa, noodles or cauliflower rice.
FLAVOR VARIATIONS
This dish is great as-is, but you can also change up the ingredients to customize it to your tastes.
Vegetables: While bell peppers are commonly found in this dish.
Nuts: Some versions of Szechuan chicken contain peanuts. Cashews or almonds
would also be a good choice.
Szechuan chicken served over steamed rice in a bowl.
You can’t go wrong with the sweet and spicy flavors of this classic recipe. Next time you’re craving Chinese food, skip the take out and make it at home!
How to make the best poultry with cashews recipe to try at home! great party dish.
I cut out the more involved steps to make a quick recipe using a couple of store bought items. I will not say this is the correct way, but a quick way. A quick way that tasted and looked great.
1 lb. boneless chicken thighs,
1 medium red pepper,
1 medium green pepper,
8 garlic cloves,
1 T. fresh ginger,
1/2 c. scallions,
1/6 c. ea. Szechuan and teryaki glaze,
1/2 c. dry white wine or Sake,
1 c. cashews ( not raw ),
1/4 c. peanut oil,
add 1 tsp. roasted sesame oil just before serving
See more of my free videos at chefrobertkhoury categorized for easy search with exact measuring.
Easy Szechuan Chicken Recipe!
One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!
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The Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1½ tablespoons vegetable oil
The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
1½ tablespoons cornflour
The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine
To find the recipe for this dish, click the link below!
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Thai Cashew Chicken Stir Fry
Cashews are a favourite in stir fries all across Asia, and the Thai do it best! Really try to use raw cashews if you can, pan roasting them brings out super flavour. But if you only have roasted cashews, that's fine too!
Use as much chilli as you want… or not. Terrific whether it's spicy or mild!
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