Kung Pao Chicken
Add a kick to your weeknight dinners with this easy cashew kung pao chicken recipe. Featuring bold flavors, tender chicken, and crunchy cashews, it’s a satisfying dish that’s sure to become a household favorite. Skip the takeout and enjoy this flavorful classic made right in your own kitchen.
Servings 4 people
Calories 438kcal
Equipment
- skillet or wok
Ingredients
- 1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces (I prefer thighs, much more flavor.)
- 5 tbsp. low-sodium soy sauce divided
- 2 tbsp. cooking sherry divided
- 1 tbsp. plus 1 tsp. cornstarch divided
- 4 green onions, white bulbs and green tops cut separate into 1/2" pieces
- 2 tsp. granulated sugar
- 2 tbsp. white wine vinegar or rice vinegar
- 2 tsp. sesame oil
- 1/3 cup water
- 2 tbsp. peanut oil or any high temperature oil
- 3/4 cup roasted and salted cashews or roasted and salted peanuts
- 1/2 tsp. red pepper flakes
Instructions
- In a medium bowl, toss the chicken with 1 tablespoon each of soy sauce, sherry, and cornstarch.1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces, 5 tbsp. low-sodium soy sauce, 2 tbsp. cooking sherry, 1 tbsp. plus 1 tsp. cornstarch
- In a small bowl, combine the sugar, vinegar, sesame oil, water, 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons of cornstarch.2 tsp. granulated sugar, 2 tbsp. white wine vinegar , 2 tsp. sesame oil , 1/3 cup water
- Prepare the scallions by cutting the white bulbs and green tops separately into 1/2-inch pieces.4 green onions, white bulbs and green tops cut separate into 1/2" pieces
- In a large skillet or wok, heat 1 tablespoon of oil over moderately high heat. Add the cashews and stir until they turn light brown, about 30 seconds, then remove them from the pan.2 tbsp. peanut oil, 3/4 cup roasted and salted cashews
- Heat the remaining 1 tablespoon of oil in the pan. Add the white parts of the scallions and red pepper flakes, cooking and stirring for 30 seconds. Add the chicken along with its marinade, stirring until almost cooked, 1 to 2 minutes. Pour in the soy sauce mixture, add the scallion tops, and simmer until the chicken is fully cooked, about 1 more minute. Stir in the cashews and serve.1/2 tsp. red pepper flakes
- Serve with rice.
Notes
For optimal outcomes when preparing this kung pao chicken, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Serving: 249g | Calories: 438kcal | Carbohydrates: 15.1g | Protein: 40.3g | Fat: 23.8g | Saturated Fat: 4g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 12.7g | Cholesterol: 110mg | Sodium: 792mg | Potassium: 764mg | Fiber: 1.2g | Sugar: 5g | Vitamin A: 41.1IU | Vitamin C: 1.8mg | Calcium: 30.5mg | Iron: 2.7mg