Feed Me That logoWhere dinner gets done
previousnext


Title: Szechwan Chicken and Cashews
Categories: Chinese Poultry
Yield: 4 Servings

4 Servings
2 Whole chicken breasts, boned, skinned and cut into
3/4 Inch cubes
1tbSoy sauce
1tbChinese rice wine or dry Sherry
2tbSoy sauce
1tbCornstarch
2tsSugar
1tsWhite vinegar
1/4cVegetable oil
1/2 To 1 tsp crushed red pepper flakes
3 Green onions, sliced diagonally
1tbMinced fresh ginger
1/2cUnsalted cashews

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

previousnext