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.
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.
Chop the green onions and cilantro.
Mince the garlic.
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 Best Homemade Teriyaki Sauce!
- 1 package (1 lb) whole wheat spaghetti noodles, or Chinese egg noodles, prepared according to package directions
- 1 large chicken breast, bone-in/skin-on (or about 2 cups shredded chicken)
- ⅓ cup roasted cashews
- 6 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 3-4 garlic cloves, minced
- ¼ cup smooth natural peanut butter
- ¼ cup chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons sesame oil
- ¼ cup extra virgin olive oil
- ¼ cup chicken broth
- 1½ teaspoons dry roasted sichuan pepper, crushed
- Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add ½ teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve ¼ cup of the chicken broth. Save the rest for another use.
- While the chicken is cooking, cook the noodles.
- In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
- 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 until combined.
- Serve at room temperature.
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Taylor @ greens & chocolate says
17 April, 2013 at 6:22 pmThis looks so good!! Bonus that it looks like a quick weeknight meal!
The Daring Gourmet says
17 April, 2013 at 8:29 pmThanks, Taylor! Agreed – “quick” is a word I appreciate as well. Although I enjoy taking on challenging and time-consuming meals, as a mother of a baby and toddler I definitely have a generous selection of quick meals in my repertoire ;)
jesusan says
17 April, 2013 at 7:01 pmIf you keep posting so many good recipes that I feel a need to try, you will drive (or rather cause me to drive) my poor husband crazy. :-) He’s been very good about trying new things, but he’s happier with familiar things. Poor guy! Seriously, though, this sounds wonderful, and at some point I will try it.
The Daring Gourmet says
17 April, 2013 at 8:39 pmHaha! I wouldn’t want to be the cause of any marital disharmony or the catalyst for someone’s mental demise! :) You know, my husband loves trying new things but he often comments how he wishes I would make some of the “old” things more often as well. Running this blog now, I’m so caught up in constantly developing new recipes that I don’t get around to many of the old standards as often as I used to. Sounds like both of our husbands need and deserve a little break from the unfamiliar ;)
foods for the soul says
18 April, 2013 at 12:27 pmLooks delicious! I haven’t used sichuan pepper before, but it sounds really interesting. And my guy loves his Asian foods, so this sounds much more appealing than his usual Chinese takeout orders!
The Daring Gourmet says
18 April, 2013 at 12:44 pmThanks! Sichuan pepper is fantastic. A little bit goes a long way in transforming a dish. Thanks for visiting!
foods for the soul says
18 April, 2013 at 1:05 pmGood to know! I’d rather not set our mouths on fire… ;]
Sarah says
20 April, 2013 at 7:03 pmThis is exactly my kind of food. I love cashews with chicken!! I am so making this!
The Daring Gourmet says
20 April, 2013 at 7:49 pmSarah, you’re going to love it!! Let me know how it goes. Checked out your blog – I had to laugh because I can totally relate…WAY too many cookbooks! I think I may have a slight cookbook addiction. But there are far worse things we could be addicted to, right? ;) (That’s what I tell myself anyway as I’m standing in front of my bookshelf loaded with hundreds of cookbooks I never/rarely even use!)
Tommy Olsen says
13 November, 2015 at 10:09 amI love your recipes,and have made a few of them with reasonable success:)
Just a quick question for this one;
the Chili sauce,which one do you yourself prefer?
I was thinking trying Sriracha,or perhaps that will be to overpowering?
Thank you,
Tommy.
Kimberly @ The Daring Gourmet says
15 November, 2015 at 7:25 pmHi Tommy, I am so thrilled to hear that, thanks so much! :) I prefer a mild chili sauce. That much sriracha would be too hot for me but I know people who can virtually pop habeneros like popcorn! So it just all depends on your heat preference. I personally would go with a milder chili sauce (even one like Heinz) and then just add a bit of sriracha for heat.