Chicken Cashew Szechuan

Everyone has a few tattered and torn cookbooks with pages falling out that you just cannot bring yourself to part with. For us, at the top of that list is a very dog eared Betty Crocker’s Chinese Cookbook from 1981.  This recipe is from that book and it is one of our “go to” recipes when we fancy a chinese meal at home. Serve this with our Hot and Sour soup as a first course.

Chicken Cashew Szechuan

Prep Time15 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Dinner, Entree
Cuisine: Asian, Chinese
Servings: 2 people


  • 2 ea Chicken breasts - boneless
  • 1 ea Egg white
  • 1 Tsp Cornstarch
  • 1 Tsp Soy Sauce
  • 1 Dash White pepper
  • 1 ea Green bell pepper
  • 1 ea Onion
  • 1 can Sliced Bamboo shoots
  • 1 Tbsp Cornstarch
  • 1 Tbsp Water Cold
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Canola oil
  • 1 cup Raw Cashews
  • 1/4 Tsp Salt
  • 1 Tsp Ginger, Fresh Chopped fine
  • 2 Tbsp Canola oil
  • 1 Tbsp Hoisin sauce
  • 2 Tsp Chili paste
  • 1/4 cup Chicken stock
  • 2 Tbsp Spring onions Chopped


  • Cut skinned chicken breasts into 1/4 inch pieces
  • Mix the egg white with 1 Tsp of cornstarch, 1 Tsp of soy sauce and the white pepper in a large glass bowl
  • Stir in the chicken pieces, cover with plastic wrap and refrigerate for 20 minutes
  • Cut the green pepper into 3/4 inch squares. Cut the onion into 8 pieces, Cut the bamboo shoots into 1/2 inch pieces.
  • Mix 1 Tbsp of cornstarch with the cold water and 1 Tbsp of soy sauce
  • Heat a wok until a couple of drops of water bubble and jump. Add 2 Tbsp of vegetable oil to the wok and rotate around to coat.
  • Stir fry the cashews briefly, until just light brown. Remove from the wok and drain on paper towel. Sprinkle with salt and set aside
  • Add the chicken to the wok, stir fry until the chicken turns white and remove from the wok.
  • Add the onion along with the gingerroot to the wok and stir fry until the gingerroot is light brown. Add in the bamboo shoots. Add 2 Tbsp of vegetable oil and rotate around to coat the sides.
  • Return the chicken to the wok, add the green peppers, Hoisin sauce and chili paste. Stir fry for 1 minute. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture continuing to stir until thickened, about 20 seconds.
  • Stir in cashews and scallions. Serve with steamed rice.
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