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Szechuan Skillet Chicken

My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 1/4 cup cold water
  • 1/4 cup soy sauce
  • 3 tablespoons sherry
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 3/4 teaspoon crushed red pepper flakes
  • 1 small sweet red pepper
  • 1 small green pepper
  • 2 medium carrots
  • 1 cup coarsely chopped cashews
  • 2 tablespoons canola oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 6 green onions, thinly sliced
  • 1 teaspoon minced fresh gingerroot
  • 4-1/2 cups hot cooked rice

Directions

  • Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.
  • In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
  • In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
  • In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute.
  • Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.
Nutrition Facts
1 cup chicken mixture with 3/4 cup rice: 489 calories, 18g fat (3g saturated fat), 63mg cholesterol, 845mg sodium, 48g carbohydrate (5g sugars, 3g fiber), 32g protein.

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Reviews

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Average Rating:
  • ktype
    Feb 12, 2021

    No comment left

  • Grammy Debbie
    May 19, 2020

    Hearty and delicious as well as easy to make. Only change I made was to use a red pepper and a yellow pepper, didn't have a green one on hand at the time. I will definitely be making this again! Loved the extra flavor that came from toasting the cashews in the skillet first!

  • wanders6
    Apr 15, 2020

    Delicious and quick meal. My husband said it’s a keeper while getting his second helping..

  • justmbeth
    Jan 20, 2020

    We really loved this stir fry. I left out the cashews but result was still good.

  • Judy
    Jan 8, 2020

    Very Good!!!

  • Mary
    Oct 22, 2019

    Overall not bad but not enough sauce....very thick ans quickly. First time making so followed every step. Any suggestions to fix this?

  • KookieB
    Oct 7, 2019

    This is the type of meal that my Husband just loves! Only cooking for the 2 of us now but I still make full size recipes because we like having leftovers even thought he could easily devour this whole pan. Quick, easy, economical

  • Dave
    Sep 8, 2019

    Easy to make, very tasty. Cut the amount of cashews in half. Will make again.

  • Patrice
    Sep 8, 2019

    No comment left