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from Kristi's cookbook

Saechwan Chicken




  • 1/2 c. soy sauce
  • 1/2 c. sherry
  • 3/4 t. sugar
  • 3/4 t. ginger
  • 2 T. cornstarch
  • 3/4 t. crushed red pepper
  • 1/2 t. garlic powder
  • 2 lbs. boneless, skinless chicken breast cut into bite-sized pieces
  • 1 T. vegetable oil
  • 1 green bell pepper sliced
  • 1 onion quartered
  • 1/2 c. whole cashews
  • white rice
  • Preparation:
    1. 1.Whisk together soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper and garlic powder in a large glass bowl. Add chicken and toss evenly to coat. Cover bowl with plastic wrap and marinate in refrigerator for 1-2 hours.
    2. 2.Heat oil in a skillet over medium heat. Stir in bell pepper and onion cook and stir until onion has softened and turned translucent, about 5 minutes. Place onion and peppers on a plate and set aside. Stir chicken and marinade into the same skillet. Cook until chicken is done, about 15 minutes. Stir in cashews and cook 1-2 minutes. Stir in onion and peppers, heating through.
    3. 3.Serve over hot white rice.

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    modified: 2011.09.21 | created: 2011.09.21

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