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Szechuan Cashew Chicken Stir Fry, Spicy, Crunchy, and Totally Addictive!
Spice up dinner with this Szechuan Cashew Chicken Stir Fry! A bold, quick, and flavour-packed meal that brings the perfect mix of crunch, color, and heat right to your kitchen.
Why You’ll Love and Enjoy Szechuan Cashew Chicken Stir Fry
This stir fry hits every note: spicy, nutty, and just the right amount of saucy. It’s fast, colorful, and tastes even better than your favorite takeout (plus, you control the heat!). You’ll love how the cashews stay crunchy and how the veggies keep their snap, making it perfect for weeknights or quick weekend dinners.
Szechuan Cashew Chicken Stir Fry brings bold spice, crunchy cashews, and crisp veggies together in one sizzling wok. A quick, colorful meal that bursts with flavor every time you toss it. Try this easy stir-fry idea for a fast dinner that tastes better than takeout.
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Szechuan Cashew Chicken Stir Fry
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
- Cuisine: Chinese
Description
Szechuan Cashew Chicken Stir Fry brings takeout-style flavor straight to your kitchen. It’s fresh, fast, and totally satisfying. Who’s making this for dinner tonight?
Ingredients
Stir Fry:
- 600 g chicken breast, sliced into thin strips
- 100 g toasted cashew nuts
- 1 carrot, sliced diagonally and blanched for 1 minute
- 50 g sliced mushrooms
- 3 Szechuan chilies (or 3 bird’s eye chilies), sliced
- 2 tsp crushed ginger
- 1 tsp crushed garlic
- 1/2 red, 1/2 green, and 1/2 yellow pepper, roughly chopped
- 1 onion, cut into chunks
- 50 g bamboo shoots
- 50 g water chestnuts
- 100 g bean sprouts
- Chopped spring onions, for garnish
Marinade:
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 2 tbsp water
Sauce:
- 1 tsp cornstarch
- 3 tbsp water
- 1 tbsp oyster sauce
- 10 ml sesame oil
- 5 ml chili oil
Instructions
- In a small bowl, mix 1 tsp salt, 1 tsp sugar, 1 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water.
- Add the 600 g chicken strips, stir well, and set aside while you prep everything else.
- Combine 1 tsp cornstarch, 3 tbsp water, 1 tbsp oyster sauce, 10 ml sesame oil, and 5 ml chili oil. Stir it and keep it nearby.
- Heat 2 tbsp oil in a wok over high heat.
- Toss in the 1 chopped onion and stir-fry until it just starts to soften.
- Add 1 tsp crushed garlic, 2 tsp ginger, and 3 sliced chilies, stir for about a minute until fragrant.
- Add the chopped peppers, sprinkle a tiny pinch of salt, and fry for 2 minutes.
- Add 50 g mushrooms, give it another toss, and remove everything from the wok to keep crisp.
- Add the blanched carrot slices with a tiny splash of water around the wok’s edge, cook for about 1 minute, and remove.
- Add 2 tbsp oil again and toss in 50 g bamboo shoots and 50 g water chestnuts.
- Stir-fry for 2 minutes, then remove and set aside.
- Add another 2 tbsp of oil to the wok, spread the marinated chicken in a single layer, and let it sear one side before flipping.
- Once it’s golden and cooked through, add 100 g bean sprouts and stir-fry for 1 minute.
- Push the chicken to one side, pour the sauce into the center, and let it bubble.
- Once it thickens slightly, toss everything back in: the vegetables, the cashew nuts, and all that flavor.
- Pile it all onto a platter, sprinkle over 100 g toasted cashew nuts, and top with chopped spring onions.
- Serve right away with jasmine rice or noodles.
Notes
Created, Prepared, Tried, and Tested by Melanie: SA Tasty Recipes, Saffas Daily Recipes
The heat, the crunch, the color, Szechuan Cashew Chicken Stir Fry has it all. Every bite delivers that perfect mix of spice and snap.
Szechuan Cashew Chicken Stir Fry delivers bold, spicy flavor and crunchy texture in every bite. With just one wok and a few fresh ingredients, it turns a simple meal into something exciting, satisfying, and packed with color and heat. It’s the kind of dish that keeps you coming back for just one more bite.
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