About this recipe: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.
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
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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.
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