Szechuan Skillet Chicken

Total Time Prep: 20 min. Cook: 15 min.
Yield 6 servings
Test Kitchen Approved
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

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.

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
Recipe Creator

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