Szechuan Cashew Chicken

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces
• 1/4 cup soy sauce
• 2 teaspoons dry sherry
• 1/4 cup water
• 2 tablespoons cornstarch
• 6 tablespoons peanut oil, divided
• garlic powder, to taste
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 bunch green onion, cut on the diagonal, 1 inch lengths
• 1 lb button mushroom, cut into quarters
• 4 stalks celery, sliced
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon powdered ginger
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1/2 cup water
• 2 tablespoons cornstarch
• 2 1/2 tablespoons sugar
• 1/2 teaspoon ground black pepper
• 1 tablespoon cider vinegar, plus
• 1 teaspoon cider vinegar
• 1 teaspoon peanut oil
• 1 cup cashews
• cooked rice

Recipe

• 1 combine marinade ingredients in a bowl and stir in the chicken pieces to coat.
• 2 let stand at room temperature for 20 minutes;drain.
• 3 pour 3 tbsp peanut oil into a very large skillet or wok.
• 4 heat to medium high.
• 5 stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder.
• 6 wipe out skillet or wok with a paper towel.
• 7 add remaining 3 tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes.
• 8 add chicken to the skillet.
• 9 combine sauce ingredients and pour over chicken and vegetables.
• 10 cook and stir over medium heat until sauce is thickened.
• 11 mix in cashews.
• 12 serve immediately with rice.
• 13 preparation time is cooking time.