Add a photo

Szechwan Chicken

By: Laura  
"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!"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 829 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup cooking sherry
  • 3/4 teaspoon white sugar
  • 3/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
  •  
  • 1 tablespoon vegetable oil
  • 1 large green bell pepper, sliced
  • 1 large onion, quartered
  • 1/2 cup whole cashews

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 315 | Total Fat: 9.6g | Cholesterol: 88mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2009 by 5boys2cook4 
We liked this, but it was too salty. I would use the reduced sodium soy sauce. The spice was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by Giselle 
DELICIOUS!! I used Cabarnet Sougvinon wine instead of Sherry & instead of cashews I used... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?