Szechwan Chicken Recipe - Allrecipes.com
Szechwan Chicken Recipe
  • READY IN ABOUT hrs

Szechwan Chicken

Recipe by  

"This is a very easy and very tasty Chinese recipe that is also kid-friendly! It is a favorite around our house, both among mom and dad as well as our younger picky eaters. It goes great with white rice and egg rolls!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2009

We liked this, but it was too salty. I would use the reduced sodium soy sauce. The spice was just right if you don't like things too spicy. If I weren't feeding it to kids, I'd probably up the red pepper a bit. I'd probably try it again with those changes.

 
Most Helpful Critical Review
Jan 20, 2010

I and my family did not like this at all! Too salty, too sweet...all wrong. Will NOT make again!

 

16 Ratings

Aug 20, 2010

Good recipe! I only used 1/4 cup low sodium soy sauce (used water to make the rest of the liquid), and I wouldn't use a drop more. Used half a red pepper and half a green pepper and it added a lot, not only in flavor, but in color as well.

 
Nov 18, 2009

DELICIOUS!! I used Cabarnet Sougvinon wine instead of Sherry & instead of cashews I used peanuts. Came out really good! My husband loved it too! I cut the onions in tiny pieces instead of the big chunks, just because that's the way I like eating onions. I served it with white rice.

 
Mar 22, 2011

This recipe has the potential to be 5 stars, but I would make some changes. I took the advice of other reviewers and used low sodium soy sauce and even then it was a bit salty. I also used both green and red pepper. Next time I make this, I will use low sodium soy sauce and use less than what is recommended. The sauce turned out a bit gelatinous so the next time I will skip marinading the chicken. I will stir fry the chicken until done, add veggies, stir fry and remove from pan. I will then add the sauce to warm and thicken and then mix in chicken, veggies and cashews.

 
Mar 15, 2010

This turned out very good. I don't like my food too salty, so I cut the soy sauce in about half. I also used fresh garlic instead of the powder. I had some broccoli that needed to be used up, so I added that to the veggie mixture. I tasted it after the chicken was cooked, just before adding the veggies back, and it tasted like it needed a little sweetness, so I added a tablespoon of brown sugar. I served it over brown fried rice and it was delicious. I will make again with the changes I noted above. Thanks for the recipe!

 
Aug 06, 2010

Since I can't figure out a way to revise the recipe description, I will post in the review section. For a lower sodium content, remove chicken from the marinade before cooking (and stir fry in a wok instead of a skillet) or use low sodium soy sauce. My family happens to like the extra sauce from the thickened marinade, but you could eliminate or reduce it. Using the lightly salted cashews (instead of the regular ones) will also help. To make only 1 lb. of chicken, 1/3 all of the spices, cornstarch, wine, and soy sauce.

 
Dec 20, 2010

I enjoyed this recipe - but did use low sodium soy and honey instead of sugar. I cooked the chicken first, then added the veggies in after about 6 minutes.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 38.7 g
  • 77%
  • Sodium
  • 1496 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Sweet and Sour Chicken I

This elegant sweet and sour chicken has just the right amount of tang.

Spicy Kung Wow Chicken

See how to make a simple stir-fry based on spicy kung pao chicken.

Spicy Orange Chicken

Discover a healthier version of spicy orange chicken.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States