Sichuan Chicken With Cashews Recipes

THAI CHICKEN WITH CASHEW NUTS

Steps:

• Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
• Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
• Stir in cashews and green onions, and stir fry for 2 minutes.

SZECHWAN CHICKEN

Steps:

• Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.
• Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

SICHUAN CASHEW CHICKEN

Steps:

• Remove fat from chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• Add vegetables to skillet; stir-fry about 2 minutes or until crisp-tender. Stir in stir- fry sauce; cook and stir about 30 seconds or until heated through.
• Cut chicken into 1-inch diagonal slices. Serve chicken with vegetables and noodles. Sprinkle with cashews.

SZECHUAN CHICKEN WITH CASHEW NUTS

Steps:

• Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
• Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
• Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
• In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
• Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
• Add the chicken and the cashew nuts.
• Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
• Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.

SZECHUAN CASHEW CHICKEN

Steps:

• Combine marinade ingredients in a bowl and stir in the chicken pieces to coat.
• Let stand at room temperature for 20 minutes;drain.
• Pour 3 Tbsp peanut oil into a very large skillet or wok.
• Heat to medium high.
• Stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder.
• Wipe out skillet or wok with a paper towel.
• Add remaining 3 Tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes.
• Add chicken to the skillet.
• Combine sauce ingredients and pour over chicken and vegetables.
• Cook and stir over medium heat until sauce is thickened.
• Mix in cashews.
• Serve immediately with rice.
• Preparation time is cooking time.

SICHUAN CHICKEN WITH CASHEWS

Steps:

• Remove bones and skin from chicken breasts cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in medium bowl stir in chicken. Cover and refrigerate 20 minutes. Cut bell pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water and 1 tablespoon soy sauce.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add cashews stir-fry 1 minute or until cashews are light brown. Remove cashews from wok drain on paper towel. Sprinkle with salt. Add chicken to wok stir-fry until chicken turns white. Remove chicken from wok.Add 2 tablespoons vegetable oil tilt wok to coat side. Add onion pieces and gingerroot stir-fry until gingerroot is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir 20 seconds or until thickened. Stir in cashews and green onions.4 servings**In this recipe, the method of coating chicken pieces in a cornstarch batter and then stir-frying them twice produces well-sealed, tender morsels. You'll find raw cashews are readily available in health food stores or Oriental markets.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SZECHUAN SKILLET CHICKEN

Steps:

• Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

SICHUAN HACKED CHICKEN

Steps:

• Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
• Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
• Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
• Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
• Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.

SICHUAN CHICKEN WITH CASHEWS

Steps:

• Remove bones and skin from chicken breasts cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in medium bowl stir in chicken. Cover and refrigerate 20 minutes. Cut bell pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water and 1 tablespoon soy sauce.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add cashews stir-fry 1 minute or until cashews are light brown. Remove cashews from wok drain on paper towel. Sprinkle with salt. Add chicken to wok stir-fry until chicken turns white. Remove chicken from wok.Add 2 tablespoons vegetable oil tilt wok to coat side. Add onion pieces and gingerroot stir-fry until gingerroot is light brown. Add chicken, bell pepper, bamboo shoots, Hoisin sauce and chili paste stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir 20 seconds or until thickened. Stir in cashews and green onions.4 servings**In this recipe, the method of coating chicken pieces in a cornstarch batter and then stir-frying them twice produces well-sealed, tender morsels. You'll find raw cashews are readily available in health food stores or Oriental markets.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.