Saturday, September 7, 2019

Skillet Szechuan Chicken

Who doesn’t love a tasty one-pan meal you can whip up in 35 minutes! This Skillet Szechuan Chicken is loaded with peppers, carrots and cashews, cooked in a spicy Szechuan sauce and served over your favorite rice. Serves 6 Total Time: 35 minutes


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, seeded & sliced lengthwise
1 small green pepper, seeded & sliced lengthwise 
2 medium carrots, cut into matchsticks 
1 cup cashews, coarsely chopped 
2 tablespoons olive oil, divided 
1 1/2 lbs boneless skinless chicken breasts, cut into 1” pieces 
6 green onions, sliced thinly 
1 teaspoon freshly grated ginger root 
4 1/2 cups cooked rice 


Mix first 6 ingredients until smooth. Cook rice according to package instructions. 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. Easy Peasy! 

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