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.
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)