Szechuan Chicken with Cashews

  • Makes approximately 8 servings.
  • Ingredients:
    • 2 lbs. Boneless, skinless chicken breasts
    • 2 c. Green pepper strips
    • 1 1/2 c. Green onion, diced
    • 1/2 c. Mushrooms, sliced
    • 1 can Water chestnuts, sliced
    • 1 1/2 c Water
    • 2 Chicken bouillon cubes
    • 3/4 c. Soy sauce
    • 1/2 t. Cayenne pepper
    • 1/2 c. Ground ginger
    • 1/2 t. Garlic powder
    • 2 T. Cornstarch
    • 1 c. Water
    • 1 T. Pimento, diced
    • 1/2 c. Cashews
    • Steamed rice
  • Instructions:
    • Brown chicken breasts in a skillet until golden on both sides. Remove and cut into julienne strips.
    • Combine green pepper, onion, mushrooms, water chestnuts, 1 1/2 cups water, bouillon, soy sauce, cayenne, ginger, and garlic powder. Bring whole mixture to a boil.
    • Combine cornstarch and 1 cup water to make a smooth paste. Add to sauce and stir until thickened and clear. Add chicken, pimento, and cashews. Cook until heated through. Serve over steamed rice.
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