Szechuan Skillet Chicken

by MacroMeals
Prep: 20m
Cook: 15m
poultry
Szechuan Skillet Chicken - Image

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Ingredients
Servings:6
1/4cupwater
1/4cupsoy sauce
3tbspsherry
1tbspcornstarch
2tspsugar
3/4tspred pepper flakes
1red bell pepper
1green bell pepper
2carrots
1cupcashews
2tbspcanola oil
1 1/2lbchicken breast
6green onions
1tspfresh ginger
4 1/2cuprice
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the sauce

    In a bowl, whisk together the water, soy sauce, sherry, cornstarch, sugar, and crushed red pepper flakes until smooth. Set aside.

  1. 2

    Prep the vegetables

    Cut the red and green bell peppers and the carrots into thin matchsticks. Thinly slice the green onions and mince the fresh ginger.

  2. 3

    Toast the cashews

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

  3. 4

    Sear the chicken

    Cut the chicken breast into 1-inch cubes. In the same skillet, heat 1 tablespoon canola oil over medium-high heat. Stir-fry the chicken until no longer pink, 5-7 minutes. Remove from the pan.

  4. 5

    Stir-fry the vegetables

    Heat the remaining 1 tablespoon oil over medium-high heat. Stir-fry the peppers and carrots for 4 minutes. Add the green onions and ginger; cook and stir 1 minute more.

  5. 6

    Bring it together

    Return the chicken to the skillet. Stir the sauce again, then add it to the pan. Bring to a boil and cook, stirring, until thickened, 1-2 minutes. Stir in the toasted cashews. Serve over hot cooked rice.

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Szechuan Skillet Chicken

Created by: MacroMeals

Prep Time: 20m
Cook Time: 15m
Servings: 6

Ingredients

  • 1/4 cup water
  • 1/4 cup soy sauce
  • 3 tbsp sherry
  • 1 tbsp cornstarch
  • 2 tsp sugar
  • 3/4 tsp red pepper flakes
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 carrots
  • 1 cup cashews
  • 2 tbsp canola oil
  • 1 1/2 lb chicken breast
  • 6 green onions
  • 1 tsp fresh ginger
  • 4 1/2 cup rice

Instructions

  1. Mix the sauceIn a bowl, whisk together the water, soy sauce, sherry, cornstarch, sugar, and crushed red pepper flakes until smooth. Set aside.
  2. Prep the vegetablesCut the red and green bell peppers and the carrots into thin matchsticks. Thinly slice the green onions and mince the fresh ginger.
  3. Toast the cashewsIn a large skillet, cook the cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from the pan and set aside.
  4. Sear the chickenCut the chicken breast into 1-inch cubes. In the same skillet, heat 1 tablespoon canola oil over medium-high heat. Stir-fry the chicken until no longer pink, 5-7 minutes. Remove from the pan.
  5. Stir-fry the vegetablesHeat the remaining 1 tablespoon oil over medium-high heat. Stir-fry the peppers and carrots for 4 minutes. Add the green onions and ginger; cook and stir 1 minute more.
  6. Bring it togetherReturn the chicken to the skillet. Stir the sauce again, then add it to the pan. Bring to a boil and cook, stirring, until thickened, 1-2 minutes. Stir in the toasted cashews. Serve over hot cooked rice.

Notes & Tips

Real takeout-style Szechuan chicken that lands at 32g protein per serving. Lean chicken breast does the heavy lifting, the cashews add crunch and a little healthy fat, and the sauce keeps it far from plain-chicken territory. Want to push the macros higher and trim the carbs? Cut the rice to 1/2 cup a bowl and add extra chicken. Great for meal prep - it reheats without drying out.