Here is a dish I threw together a few years ago and it’s been a family favorite since. It’s quick and easy to assemble. It’s also a perfect dish for using up leftover chicken. A delicious blend of Asian flavors, tender chicken, and crunchy cashews makes for a fantastically flavorful dish. The sichuan pepper really makes a difference in these Sichuan Chicken and Cashew Noodles. It can be purchased at Asian stores on online. Though called “pepper”, it actually isn’t pepper at all. Native to northern China, it is related to the rue or citrus family. Highly aromatic but imparting no heat, sichuan pepper has a very unique taste, and one that’s relatively unknown in the Western world. It’s definitely worth buying – among other reasons, it’s one of the key ingredients in Chinese Five Spice Powder and plays a central role in the flavor of authentic Kung Pao Chicken.
Sichuan Chicken and Cashew Noodles Recipe
Let’s get started! Boil the chicken breast in order to both cook the chicken and create a delicious chicken broth which we’re going to use in the sauce. You can also skip this step and use shredded chicken you may already have on hand or rotisserie chicken.
Combine the green onions, cilantro, and garlic in a bowl along with the peanut butter, chili sauce, soy sauce, red wine vinegar, sesame oil, olive oil, chicken broth (either from the chicken you cooked, or use bouillon), and sichuan pepper.
When the chicken is cool enough, shred it.
Cook the pasta according to package directions. Place the noodles in a large bowl and add the chicken and cashews. Toss to combine.
Pour the sauce over the noodles and toss and stir to combine.
That’s it! You’re done! Serve at room temperature.
Asian food fans, don’t forget to check out this recipe for the Teriyaki Sauce! Read more about me…
