Szechuan chicken
An easy, yet tasty Szechuan style chicken dish. Chicken is cooked with onions, green peppers and cashews in a luscious sauce made from soy sauce, sherry, sugar, ginger, garlic and chillies. Serve with white rice.
Ingredients
Serves: 6
- 125ml soy sauce
- 125ml cooking sherry
- 3/4 teaspoon caster sugar
- 3/4 teaspoon ground ginger
- 2 tablespoons cornflour
- 3/4 teaspoon crushed chillies
- 1/2 teaspoon garlic granules
- 900g skinless, boneless chicken breasts, cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1 large green pepper, sliced
- 1 large onion, quartered
- 60g whole cashews
Method
Prep:15min ›
Cook:25min ›
Extra time:1hr marinating ›
Ready in:1hr40min
- Whisk together the soy sauce, sherry, sugar, ginger, cornflour, crushed chillies and garlic granules in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with cling film and marinate in the refrigerator for 1 to 2 hours.
- Heat the vegetable oil in a frying pan over medium heat. Stir in the pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same frying pan. Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and pepper, cooking until heated through.
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Reviews & ratings
Average global rating:
(18)
Reviews in English (15)
I've made this several times using Quorn chicken. Marinading the quorn (defrost it first) really makes it take up the flavours. Just be aware that because Quorn doesn't produce juices like meat does, you don't need as much cornflour as there is less liquid to thicken. - 27 Nov 2016
Made some slight tweaks but nothing outlandish: used red pepper, cream sherry, 2 garlic cloves and olive oil instead of the above equivalents. Had egg noodles with a splash of soy sauce to accompany it. Great dish and really easy to make. The chicken had a beautiful buttery texture I'd never achieved before and the overall balance of the ingredients was spot on. Make sure to keep the chicken moving in the pan though if you've not got a non-stick one as I had a minor emergency when i realised it was all sticking to the bottom of the pan! - 11 Jan 2014
We liked this, but it was too salty. I would use the reduced sodium soy sauce. The spice was just right if you don't like things too spicy. If I weren't feeding it to kids, I'd probably up the red pepper a bit. I'd probably try it again with those changes. - 12 Nov 2009 (Review from Allrecipes US | Canada)
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