Print Recipe

Szechwan Chicken with Cashews

Most Szechwan cooking is hot and spicy.


  • 2 whole chicken breasts (1 1/2 pounds)
  • 1 egg white
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon finely chopped ginger root
  • 1 teaspoon soy sauce
  • Dash of pepper
  • 1 tablespoon vegetable oil
  • 1 cup raw cashews
  • 4 tablespoons vegetable oil
  • 6 scallions (with tops), chopped(reserve 2 tablespoons tops)
  • 1 large green bell pepper, cut into1/2-inch squares
  • 1 (4 ounce) can button mushrooms,drained (reserve liquid)
  • 1 tablespoon hoisin sauce
  • 2 teaspoons chili pepper paste*
  • 1/2 cup chicken broth
  • 1 tablespoon cold water
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce

* 1 teaspoon crushed red pepper flakes can be substituted.


  1. Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces. This is easier to do if the chicken is partially frozen.
  2. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, gingerroot, 1 teaspoon soy sauce and pepper in 2-quart glass bowl; stir in chicken. Cover and refrigerate at least 30 minutes.
  3. Heat 1 tablespoon oil in wok or 10-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain. Sprinkle with 1/2 teaspoon salt.
  4. Heat 2 tablespoons of the oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 tablespoon oil until hot. Add scallions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir-fry about 1 minute. Add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
  5. Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashews; garnish with reserved scallion tops.

Yields 6 servings.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.