Chinese Recipes Recipes from China Chinese Cuisine

Szechuan Chicken with Cashews

Szechuan Chicken is a spicy Chinese dish made in the Szechuan style of Chinese Cuisine originating in Sichuan Province of southwestern China and is famed for bold flavors, particularly the spiciness resulting from liberal use of chillies and the Sichuan peppercorn. Serve hot with rice.


  • 2 boned chicken breasts
  • 1 level tbs. cornflour
  • 1 egg white, lightly beaten
  • 2 tbs peanut oil
  • 2.5cm fresh ginger, grated
  • 100g unsalted cashew nuts
  • 2 spring onions, chopped
  • 1 teaspoon crushed dried chillies
  • 2 tsp. hoisin sauce
  • 1 tbs. dry sherry
  • salt
  • 1 tsp. sesame oil
  • 1 tsp. sugar


  1. Skin the chicken and cut the flesh into 2.5cm cubes.
  2. Coat the chicken cubes with the cornflour, shaking off any excess.
  3. Place in a large bowl with the egg white and mix well. Cover and refrigerate for 30 minutes.
  4. Meanwhile, heat the peanut oil in a frying pan or wok over medium heat.
  5. Add the cashew nuts and fry until they are a light golden brown, remove them with a slotted spoon and drain on kitchen paper.
  6. After the 30 minute chilling time, reheat the oil in the frying pan until very hot, add the chicken and stir-fry until firm and golden.
  7. Remove from the pan with a slotted spoon and drain on kitchen paper.
  8. Reheat the oil again, add the ginger, dried chillies, onions and stir fry for 1 minute then stir in the Hoisin sauce, sherry and salt and mix well.
  9. Add the chicken pieces and stir-fry for 2 minutes.
  10. Add the sesame oil and sugar, then stir in the cashews.
  11. To serve, transfer to a warmed platter and serve immediately. ( serves 4 )

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