Chicken with Charred
Red Peppers and Cashews

Yield: 4 servings
Source: The Good Food of Szechuan: Down to Earth Chinese Cooking
Comments: This is an old favorite which I am posting for those of you who like SPICY. My main renovation was learning to cook it with less oil (1 T instead of 4). If you can do it with 2 t, HU go down to 4.


8 oz boned chicken breast, cut into 1 inch pieces
1 T oil

2 t cornstarch
2 t soy sauce
1 T rice wine or dry sherry
1/2-1 egg white
1/2 t salt

10 dried red peppers, or a few more, each about 3/4 " long. Cut ends and shake out seeds
2 t finely chopped ginger
1 green onion cut into 3/4 " lengths
1 oz cashews or almonds or peanuts

4 t cornstarch
4 t rice wine or dry sherry
3 T soy sauce
2 t vinegar
1 t salt (omit if using salted nuts)
1 T sugar
1 t sesame oil (optional but I like the taste)


  1. Make marinade by mixing cornstarch with soy sauce and wine, and then adding salt and egg white.
  2. Mix with chicken and marinate at least 15 minutes.
  3. In a small bowl mix seasonings, first mixing cornstarch with soy sauce and wine and then mixing in other ingredients.
  4. Heat cooking oil in wok. Add red peppers cooking over medium flame until they start to char. Turn fire up as high as possible and as soon as they are black, add marinated chicken. Reduce flame to medium.
  5. Stir fry until chicken turns white. Add ginger and green onion. Cook, stirring a few more minutes, then add nuts and seasonings (give a quick stir first). When sauce has thickened slightly remove to serving dish and serve hot.


Healthy Units: 5 per serving

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