Sichuan Chicken and Cashew Noodle Salad

Highly aromatic but imparting no heat, sichuan pepper has a very unique taste, and one that’s relatively unknown in the Western world.
By Kimberly Killebrew

Sichuan Chicken and Cashew Noodle Salad

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.

Sichuan Chicken and Cashew Noodle Salad
 
Prep Time
Cook Time
Total Time
 
Highly aromatic but imparting no heat, sichuan pepper has a very unique taste, and one that’s relatively unknown in the Western world.
Author:
Recipe Type: Main
Serves: 4-6
Ingredients
  • 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
Instructions
  1. 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.
  2. While the chicken is cooking, cook the noodles.
  3. In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
  4. 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.
  5. Serve at room temperature.
4 Comments

Leave a Reply

Your email address will not be published.

Rate Recipe: