Sichuan Chicken with Cashews and Bell Peppers

A quick and flavorful stir-fry with tender chicken, crunchy cashews, colorful bell peppers, and a spicy Sichuan sauce.

Prep Time

15 minutes

Total Time

35 minutes

Calories

2950

Level

Easy

Yields

4 servings

Cost

£3.45

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Chicken

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

1.5lbsChicken breast(Cut into 1-inch cubes)

£6.75

1cupCashews(Roasted, unsalted)

£3.50

2mediumBell peppers(Red, yellow, or orange, seeded and sliced)

£1.70

1mediumOnion(Sliced)

£0.40

3clovesGarlic(Minced)

£0.20

1tablespoonGinger(Grated)

£0.15

3tablespoonsSoy sauce

£0.10

2tablespoonsRice vinegar

£0.10

1tablespoonSugar

£0.05

1tablespoonChili bean paste (Doubanjiang)(Adjust to taste)

£0.25

1tablespoonCornstarch

£0.05

2tablespoonsChicken broth

£0.10

1teaspoonSesame oil

£0.10

2tablespoonsVegetable oil

£0.05

2stalksGreen onions(Chopped, for garnish)

£0.30

Total Cost

£13.80

£3.45 per serving

The Method

1
In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili bean paste, cornstarch, and chicken broth to create the sauce. Set aside.
2
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the wok and set aside.
3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the onion and stir-fry until softened, about 2-3 minutes. Add the garlic and ginger and stir-fry for another minute until fragrant.
4
Add the bell peppers to the wok and stir-fry until slightly tender-crisp, about 3-4 minutes.
5
Return the cooked chicken to the wok. Pour the sauce over the chicken and vegetables. Stir-fry until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
6
Stir in the cashews and sesame oil. Toss to combine.
7
Garnish with chopped green onions and serve hot with rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

2950 kcal / 12343 kJ

Carbs

90g

35% of RDA

Fat

160g

229% of RDA

Protein

240g

480% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

45 g

50% of RDA

Sodium

5500 mg

239% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For extra spice, add a pinch of dried chili flakes to the sauce.

Adjust the amount of chili bean paste to your preferred level of spiciness.

Serve immediately for the best texture. Reheating may make the vegetables soggy.

Marinating the chicken for 30 minutes before cooking can enhance its flavor and tenderness. A simple marinade of soy sauce, rice wine, and a touch of cornstarch works well.

Cooking Equipment

Wok or large skillet

Cutting board

Knives

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra spice, add a pinch of dried chili flakes to the sauce.

Adjust the amount of chili bean paste to your preferred level of spiciness.

Serve immediately for the best texture. Reheating may make the vegetables soggy.

Marinating the chicken for 30 minutes before cooking can enhance its flavor and tenderness. A simple marinade of soy sauce, rice wine, and a touch of cornstarch works well.

Sichuan Chicken with Cashews and Bell Peppers

Ingredients

The Method