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Szechuan Skillet Chicken

Total Time

Prep: 20 min. Cook: 15 min.

Makes

6 servings

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
Szechuan Skillet Chicken Recipe photo by Taste of Home

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

  1. Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.
  2. In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
  3. In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
  4. 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.
  5. 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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