Taste of Home
Szechuan Skillet Chicken
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6 servings.
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
Ingredients
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1/4 cup cold water
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1/4 cup soy sauce
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3 tablespoons sherry
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1 tablespoon cornstarch
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2 teaspoons sugar
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3/4 teaspoon crushed red pepper flakes
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1 small sweet red pepper
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1 small green pepper
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2 medium carrots
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1 cup coarsely chopped cashews
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2 tablespoons canola oil, divided
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1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
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6 green onions, thinly sliced
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1 teaspoon minced fresh gingerroot
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4-1/2 cups hot cooked rice
Directions
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1.
Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.
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2.
In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
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3.
In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
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4.
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.
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5.
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.
Nutrition Facts
1 cup chicken mixture with 3/4 cup rice: 489 calories, 18g fat (3g saturated fat), 63mg cholesterol, 845mg sodium, 48g carbohydrate (5g sugars, 3g fiber), 32g protein.
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