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Cashew Kung Pao Chicken

I never order Kung Pao Chicken from a restaurant because it is way too spicy for me.  I like to be able to control the heat so making it at home is a better option.  I made this version with a moderate level of heat but feel free to adjust the quantity of red-pepper flakes to suit your taste.  You don’t even have to add any at all, it’s totally up to you.

Quick-Asian stir fries are great weeknight and weekend meals as they are very easy to put together.  Served over steamed rice it’s a great way to wrap up the evening.

As far as wine recommendation’s go, with a dish like this you want something to refresh you from the salty and spicy flavors.  Aromatic whites would be my choice; an Albarino from Spain, Sauvignon Blanc from California or South Africa or a Pinot Gris from Oregon.  Cold beer will also go nicely.


 
In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 Tablespoon of the oil over moderately high heat.  Add the cashews and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 Tablespoon oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with it’s marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews.

Serve over steamed rice.

Cashew Kung Pao Chicken
Adapted from Food & Wine

1-1/3 pounds boneless, skinless chicken breasts, cut into 1/2″ pieces
5 Tablespoons soy sauce
2 Tablespoons sherry
1 Tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 Tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 Tablespoons cooking oil
3/4 cup cashews or peanuts
4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
1/4 teaspoon dried red pepper flakes

In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 Tablespoon of the oil over moderately high heat.  Add the cashews and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 Tablespoon oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews.  Serve over steamed rice.

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Comments

  1. The minute I saw the “New post from Noble Pig” hit my inbox and saw the title, I started to salivate! Kung Pao chicken is one of my FAVORITE Asian dishes but I’ve always been too afraid to try preparing it myself. However, you’ve made it look pretty easy and I’m going to try it! Probably Monday night, as tomorrow night is slow-cooker Sunday with Swiss Steak…

    I can NOT wait to fix this!

    Reply

  8. Yum, looks delicious and easy. I wonder if I could substitute Madeira or Marsala for the sherry or would that be a bad idea? I have both of those on hand but no sherry.

    Reply

  18. not only is “kung pao” extremely fun to say, but it’s also one of the few chinese dishes i enjoy. for me, the spicier the better, and i do love the crunch of the cashews! lovely shots, cathy!

    Reply

  23. Love me some Kung Pao Chicken as well as General Tsao Chicken and Burbon Chicken…and Honey Chicken…and well, I just love chicken. I will be needing your love and friendship and maybe a lot of this Kung Pao Chicken in the next 7.5 months.

    Reply

  28. …and, of course, the hooligans loved it. After all, what’s more fun to a little boy then bellowing “Kung Pow!”?

    I made something similar a while back, but, because I feed so many very large men, I did mine in the broiler, where I can fit a much larger pan directly under the heat. Just suggesting, in case you have any other readers loony enough to routinely feed nearly a dozen people.

    Reply

  31. Cathy,
    I don’t know what’s happened to my taste buds, but as I’ve aged, I’ve turned into a spice wimp.
    This used to be one of my favorite Chinese food dishes but I had to stop ordering it because I couldn’t handle it.
    YAY!! You fixed the problem.
    I psyched to try this.

    Reply

  36. Made this tonight for dinner–it was fabulous. We made the peanut version, not a speck was left. Thanks for such a delicious, easy, fast, delicious dinner!

    I, too, do not usually have sherry on hand. I substituted Mirin and it seemed to work just fine.

    Reply

  39. I was really excited to make this but unfortunately it completely lacked flavor and really was bland. I even added extra red pepper flakes. I would suggest adding peppers or pea pods for flavor cause it definitely needs some layers of flavors. The sauce is not enough! I would also add hoisin to the sauce.

    Reply

    • Sorry you didn’t enjoy it, we love just the way it is but everyone’s tastes are different. It sounds like you were looking for heat, which I think is often better left to everyone’s individual tastes unless the dish is labeled spicy. Thanks for your feedback.

      Reply

  40. Made this for dinner tonight and tossed in some diced zucchini and red onion. My husband says it’s the best cashew chicken he’s ever tasted. Thanks for yet another awesome recipe! Can’t wait to get down to your tasting room to find a good pairing!

    Reply

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