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Szechwan Chicken and Cashews Recipe

Szechwan Chicken and Cashews recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Szechwan Chicken and Cashews recipe  PDF


4 Servings
2 Whole chicken breasts,
boned, skinned and cut into 3/4 Inch cubes
1 tb Soy sauce
1 tb Chinese rice wine or dry
Sherry 2 tb Soy sauce
1 tb Cornstarch
2 ts Sugar
1 ts White vinegar
1/4 c Vegetable oil
1/2 To 1 tsp crushed red pepper
flakes 3 Green onions, sliced
diagonally 1 tb Minced fresh ginger
1/2 c Unsalted cashews
Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mi ture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Szechwan Chicken and Cashews recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
276 people have voted
Last Reviewed on 2018-10-20



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