Szechuan Skillet Chicken
My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado
Total TimePrep: 20 min. Cook: 15 min.
- 1/4 cup cold water
- 1/4 cup soy sauce
- 3 tablespoons sherry
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 3/4 teaspoon crushed red pepper flakes
- 1 small sweet red pepper
- 1 small green pepper
- 2 medium carrots
- 1 cup coarsely chopped cashews
- 2 tablespoons canola oil, divided
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 6 green onions, thinly sliced
- 1 teaspoon minced fresh gingerroot
- 4-1/2 cups hot cooked rice
- 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.