• prep: 20 min
• cook: 15 min
• total: 35 min

servings:

My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado

• 1/4 cup cold water
• 1/4 cup soy sauce
• 3 tablespoons sherry
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 3/4 teaspoon crushed red pepper flakes
• 1 small sweet red pepper
• 1 small green pepper
• 2 medium carrots
• 1 cup coarsely chopped cashews
• 2 tablespoons canola oil, divided
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 6 green onions, thinly sliced
• 1 teaspoon minced fresh gingerroot
• 4-1/2 cups hot cooked rice

Click Here For Step-By-Step Instructions