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Spicy Szechwan Chicken

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner Chinese
Spicy Szechwan Chicken
Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup cooking sherry
  • 3/4 teaspoon white sugar
  • 3/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 tablespoon vegetable oil
  • 1 large green bell pepper, sliced
  • 1 large onion, quartered
  • 1/2 cup whole cashews
Instructions
1
Combine all the ingredients - soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder - in a large glass or ceramic container. Mix everything together until it's well blended. Add the chicken to this mixture and make sure it's evenly coated with the sauce. Cover the container with plastic wrap, then refrigerate for 1 to 2 hours.
2
Heat some vegetable oil in a skillet over medium heat. Add the sliced bell pepper and onion, and cook them until they're softened and translucent, approximately 5 minutes. Transfer the cooked vegetables to a plate and set them aside for now. Lower the heat to medium-low, then add the chicken back into the skillet with its marinade. Cook the chicken breasts until they're no longer pink in the center and the juices run clear, roughly 15 minutes. Add some cashews to the skillet and cook them for about 1 to 2 minutes. Finally, add the cooked onion and bell pepper back into the skillet and cook until everything is heated through.