Szechwan Chicken

Recipe View 2 mins In a large glass or ceramic bowl, whisk together the soy sauce, cooking sherry, white sugar, ground ginger, cornstarch, crushed red pepper flakes, and garlic powder until smooth. (2 minutes)

Recipe View 3 mins Add the bite-sized chicken pieces to the bowl and toss thoroughly to ensure each piece is evenly coated in the marinade. (3 minutes)

Recipe View 2 hrs Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 1 hour, or up to 2 hours for a more intense flavor. (1-2 hours)

Recipe View 2 mins Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is shimmering, add the sliced bell pepper and onion. (2 minutes)

Recipe View 5 mins Stir-fry the vegetables until the onion becomes translucent and slightly softened, approximately 5 minutes. Remove the vegetables from the skillet and set aside on a plate. (5 minutes)

Recipe View 1 mins Reduce the heat to medium-low. Add the marinated chicken and marinade to the same skillet. (1 minute)

Recipe View 15 mins Cook the chicken, stirring occasionally, until it is no longer pink inside and the juices run clear when pierced with a fork. This should take about 15 minutes. (15 minutes)

Recipe View 2 mins Stir in the lightly toasted cashews and cook for an additional 1 to 2 minutes, allowing them to warm through and release their nutty aroma. (2 minutes)

Recipe View 3 mins Return the cooked bell pepper and onion to the skillet. Stir to combine all ingredients and cook until everything is heated through. (3 minutes)

Recipe View Serve hot over steamed white rice. Garnish with extra cashews or green onions, if desired.