Szechwan Chicken

Szechwan Chicken

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!"
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Ingredients

1 h 40 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1496 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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

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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 th...

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 l...

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...

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 bot...

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...

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 ...

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.

An easy and delicious recipe! I used lower sodium soy sauce based on other reviews. The chicken was so moist and flavorful. The gravy that the marinade made is fabulous - a perfect consistenc...

Great recipe. Very easy to make and it was delicious over brown rice. I will definitely be making this many times in the future.

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