Recipe: Szechwan Cashew Chicken

This dish was my first venture into Chinese cooking 20 years ago. I used a Betty Crocker recipe then and it is the basis for this recipe. This version takes some non-Chinese directions and finishes with a Thai concept. It is not what you would call authentic but I believe you will like it.

There are some ingredients that can be substituted and others you must have.


Chinese use cornstarch to thicken their sauces. If you add the cornstarch directly it will clump and make a mess. We need to make a cornstarch/cold-water slurry: The cornstarch in the slurry will settle so just before use re-suspend the cornstarch with your thumb. You may you use a lot, a little, or none. Do not add until the end, adding a little at a time until you get the desired consistency. The cornstarch will cook in seconds in a hot wok. Many recipes will call for adding a set amount earlier in the cooking process. If you do this you loose control of the thickness. This can lead to failure. Experience talking.


We will be browning the chicken. This is counter to a true Chinese version of this dish.


1 Lb Chicken, white meat, cut into bite size chunks or strips

4 Oz Cashews, raw, If not available use unsalted roasted

1 Can (small) Water chestnuts, sliced drained

2 Carrots peeled, sliced 2mm thick on the diagonal

1 Bell Pepper, green, small cut into chunks, approx 1 “

1 Onion, small yellow cut into 8 pieces and divide the leaves

2 T Sesame oil toasted

2 T Soy sauce

1 T Sherry dry is preferred

½ Cup Chicken stock low sodium or homemade

1 t Ginger approx. 1 inch piece, grated, peel first if you like

2 T Cornstarch (divided)

1 T Flour, AP

1 T Hoisin Sauce

1 to 2 scallions chopped fine

10 or so leaves Mint, fresh only I use spearmint, chocolate, and orange mint, in a chiffonade

1 to 2 t Chili paste the oriental store stuff, not chili sauce from Publix

1 Pinch Salt For cashews only

¼ t Pepper white or black, white is traditional

Peanut oil

Substitutions:

For the Chicken you could use pork tenderloin. Or dark meat chicken, or tender veal;

For vegetables: Broccoli, asparagus, beans, snow or sugar peas, red bell pepper, bamboo shoots. Pay attention to the colors carrots and green peppers with the white chicken looks nice, red bell peppers with asparagus ditto, etc.

For chili paste: any source of heat, habanero or other chilies, Tabasco sauce

For Cashews: blanched almonds work pretty well, peanuts OK, walnuts OK, pecans no,

Peanut oil - substitute vegetable oil, do not use olive oil or butter

For the sesame oil, Hoisin sauce, ginger, onion, scallions, and soy sauce there are no real substitutes.

This recipe can be done in four steps. You may pause after step 1, 2 or 3. When you begin step 4 it is show time and you need to complete and serve. Step 4 will take less than 10 minutes.

Step One: Prepare the Chicken.

We will marinate the cut-up chicken in the sherry, soy sauce and pepper for 30 minutes (Up to 2 hours). Usually between 30 and 60 minutes is fine. This is for flavor not to tenderize.

This is a good time to prepare the batter of 1 T cornstarch and 2 T sesame oil, whisk well to combine and set aside. We will use this batter in step three.

Step Two: Prepare the Raw Cashews

Heat a wok with a little peanut oil to medium and brown the raw cashews. Don’t burn them. When brown all over remove to paper towel and use the pinch of salt to season. If you are using already roasted cashews this step is already done. Don’t use any cashews with flavor coatings and try to use unsalted.

Step Three: Cook the chicken

Heat 1 to 2 T of oil in the wok. It’s ready when you see slight wisp of smoke.

Move the chicken from the marinate to the batter. This is a thin batter. Coat well and add the chicken in one layer with little touching. It may take two or more rounds, add oil as necessary but you are not frying you are sautéing. Leave the chicken in its original position (side) until nicely browned then turn once and brown the other side. When done remove to a plate. DON’T OVERCOOK. Judge by feel or cut a piece in half if necessary.

Step Four: Show time

Have your mise-en-place ready:

Heat wok with 2 T oil. When you see the first faint wisp of smoke wok is ready, add carrots followed in a minute or so with the onion and ginger. Cook for a couple of minutes then add bell pepper, water chestnuts, Hoisin and chili paste. Stir to bring everything together-- add the chicken stock. Return the chicken and any juices to the wok. When hot add a little of the slurry of cornstarch/water. If necessary. Finish with the scallions and mint, stir to combine and serve.


Notes:

Chiffonade: This is a cutting into thin strips. For leaves, stack, roll, and cut cross-wise.

Mise-en-place: This is having all the stuff you need prepped and ready to go.

T = Tablespoon
t = teaspoon