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.
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Sichuan Chicken and Cashew Noodle Salad
- Total Time: 45 minutes
- Yield: 4-6 1x
Description
Highly aromatic but imparting no heat, sichuan pepper has a very unique taste, and one that’s relatively unknown in the Western world.
Ingredients
- 1 package (1 lb / 450 g) 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)
- 1/3 cup (80 ml) roasted cashews
- 6 green onions, chopped
- 1/4 cup (60 ml) fresh cilantro, chopped
- 3-4 garlic cloves, minced
- 1/4 cup (60 ml) smooth natural peanut butter
- 1/4 cup (60 ml) chili sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) sesame oil
- 1/4 cup (60 ml) extra virgin olive oil
- 1/4 cup (60 ml) chicken broth
- 1 1/2 tsp dry roasted sichuan pepper, crushed
Instructions
- Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add 1/2 tsp salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve 1/4 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.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 610
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Frequently Asked Questions
What does Sichuan pepper taste like, and where do I find it?
The recipe excerpt describes Sichuan pepper as highly aromatic but imparting no heat — it has a unique numbing, tingly quality relatively unknown in the Western world. Look for it dry-roasted at Asian grocery stores or well-stocked spice shops; the recipe calls for 1 1/2 tsp, crushed.
Can I use leftover or rotisserie chicken instead of cooking a fresh breast?
Yes — the article specifically calls this a perfect dish for using up leftover chicken. If you have about 2 cups of pre-shredded chicken, skip steps 1 and the broth reserve and go straight to building the sauce. 
Should this salad be served hot, cold, or at room temperature?
At room temperature — the recipe says so explicitly. The noodles, chicken, and sauce are tossed together after the noodles are cooked and the chicken cooled from its 30-minute simmer.
Thanks, Sharon! This is one of my favorite “go to” recipes when I want something quick, relatively healthy, and Asian-inspired.
Interesting recipe! The peanut butter makes this a hearty recipe in a healthy way. Sounds yummy!
Hi Maggie, thanks for noticing that. That’s 1/3 cup.
Cashew quantity?