Szechuan Skillet Chicken

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  • Total Time

    Prep: 20 min. Cook: 15 min.


  • Makes

    6 servings

  • 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

  • Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.
  • In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
  • In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
  • 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.
  • 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.
    Source: Read Full Article