Spicy Szechuan Chicken

1. 1

   In a large glass or ceramic bowl, whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder. Add the chicken and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours.

2. 2

   Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook, stirring, until the onion softens and turns translucent, about 5 minutes. Transfer the onion and bell pepper to a plate and set aside.

3. 3

   Reduce the heat to medium-low, then add the chicken and marinade to the same skillet and stir. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes.

4. 4

   Stir in the cashews and cook for 1 to 2 minutes.

5. 5

   Stir the onion and bell pepper back in and cook until heated through.

• Calories 336.43 kcal Moderate
• Protein 34.54 g Good Source
• Carbs 24.83 g Moderate
• Total Fat 9.5 g Moderate
• Saturated Fat 1.92 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 123.23 mg High
• Sodium 1473.68 mg High
• Fiber 8.29 g Good Source
• Sugar 5.55 g Moderate
• Added Sugar 0.2 g Low Source
• Calcium 62.75 mg Low Source
• Iron 3.3 mg Moderate
• Potassium 892.86 mg Moderate
• Vitamin A 124.01 mcg_rae Moderate
• Vitamin C 4.51 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten