Name: Szechuan Skillet Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Asia, Chinese
Ingredients: 1/4 cup cold water; 1/4 cup soy sauce; 3 tablespoons sherry; 1 tablespoon cornstarch; 2 teaspoons sugar; 3/4 teaspoon crushed red pepper flakes; 1 small sweet red pepper; 1 small green pepper; 2 medium carrots; 1 cup coarsely chopped cashews; 2 tablespoons canola oil, divided; 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 6 green onions, thinly sliced; 1 teaspoon minced fresh gingerroot; 4-1/2 cups hot cooked rice

My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado

Ingredients

1/4 cup cold water

1/4 cup soy sauce

3 tablespoons sherry

1 tablespoon cornstarch

2 teaspoons sugar

3/4 teaspoon crushed red pepper flakes

1 small sweet red pepper

1 small green pepper

2 medium carrots

1 cup coarsely chopped cashews

2 tablespoons canola oil, divided

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

6 green onions, thinly sliced

1 teaspoon minced fresh gingerroot

4-1/2 cups hot cooked rice

Instructions

1 Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.

2 In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.

3 In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.

4 In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute.

5 Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.