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
Units
Scale
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
