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
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?
Sichuan pepper is highly aromatic but imparts 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; I use 1 1/2 tsp, crushed.
Can I use leftover or rotisserie chicken instead of cooking a fresh breast?
Yes — this is a perfect dish for using up leftover chicken. If you have about 2 cups of pre-shredded chicken, skip the poaching steps 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 — I serve it that way. Toss the noodles, chicken, and sauce together after the noodles are cooked and the chicken has 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?