Szechuan Cashew Chicken

Name: Szechuan Cashew Chicken
Yield: 4
Cuisine: Chinese
Ingredients: chicken breasts; egg whites; cornstarch; soy sauce or tamari (for gluten-free); white pepper; green bell peppers; bamboo shoots; cornstarch; water; soy sauce or tamari (for gluten-free); peanut oil; cashew nuts; salt; peanut oil; ginger root; hoisin sauce; thai chili paste; chicken broth; scallions, spring or green onions; eggs

Submitted by jillbright

Szechuan cashew chicken with velveted chicken breast, wok-toasted cashews, bell pepper, and bamboo shoots in a glossy hoisin-chili sauce. Better than takeout and on the table in 40 minutes.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

This is the cashew chicken that ruins takeout for you forever. Once you’ve had it straight from a screaming hot wok with toasted cashews still warm and fragrant, the delivery box version just can’t compete.

The chicken gets the classic velveting treatment first: a quick soak in egg white, cornstarch, soy sauce, and white pepper that locks in moisture and gives each piece a silky coating when it hits the oil. Crunchy bell pepper and bamboo shoots add texture, while hoisin sauce and chili paste build a sauce that’s sweet, salty, and spicy in equal measure.

Thickened with a cornstarch slurry and showered with green onion tops, this is wok cooking at its most rewarding.

Pro Tips

Toast the cashews first and set them aside. They go back in at the very end so they stay crunchy instead of turning soft and soggy in the sauce.
Velvet the chicken for the full 20 minutes in the fridge. That egg white and cornstarch coating is what keeps the meat tender and juicy through high-heat stir-frying.
Have every ingredient prepped and within arm’s reach before you heat the wok. Stir-frying moves fast, and there’s no time to chop once the oil starts smoking.

Ingredients

EACH CHICKEN BREAST
whole, boned and skinned

LARGE EGG WHITE *

TEASPOON CORNSTARCH

TEASPOON SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)
thin

TEASPOON WHITE PEPPER

EACH GREEN BELL PEPPER

8 ½

OUNCES BAMBOO SHOOT
sliced

TABLESPOON CORNSTARCH

TABLESPOON WATER
cold

TABLESPOON SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)
thin

TABLESPOONS PEANUT OIL

CUP CASHEW NUTS
raw *

TEASPOON SALT

TABLESPOONS PEANUT OIL

TEASPOON GINGER ROOT
fine chop

TABLESPOON HOISIN SAUCE

TEASPOONS THAI CHILI PASTE

CUP CHICKEN BROTH

TABLESPOONS SCALLIONS, SPRING OR GREEN ONIONS
tops

LARGE EGG

Directions

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken.

Marinate in refrigerator for 20 minutes.

Cut bell pepper into same sized pieces as chicken.

Cut bamboo shoots into ¾ inch lengths.

Mix cornstarch, water and soy, set aside.

Heat wok very hot, add and swirl to coat 2 T.

oil. Add cashews, stir fry 1 minute or until light brown. Remove and drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion and ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce and chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal.