Kung Pao Chicken with Cashews
Savor the bold and irresistible flavors of Kung Pao Chicken with Cashews, a vibrant stir-fry dish brimming with a symphony of spicy, savory, and slightly sweet notes. Tender pieces of marinated chicken thighs are stir-fried to perfection alongside crunchy toasted cashews, aromatic garlic and ginger, and a burst of freshness from red bell peppers and green onions. Dried red chilies bring an irresistible heat, while a glossy, umami-rich sauce made with hoisin, soy sauce, Shaoxing wine, and a hint of sesame ties everything together. Ready in just 35 minutes, this classic Chinese-inspired dish is a perfect balance of textures and flavors, ideal for busy weeknights or an elevated homemade dinner. Serve it over steamed rice or noodles for a restaurant-quality meal that's sure to impress! Keywords: kung pao chicken with cashews, stir-fry recipe, Chinese chicken dinner, easy weeknight meals, spicy chicken stir-fry.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 4 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Shaoxing wine (or dry sherry)
- 100 grams Cashews
- 3 tablespoons Vegetable oil
- 8 pieces Dried red chilies
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Red bell pepper, diced
- 3 stalks Green onions, chopped
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch to the chicken. Mix well and let marinate for 15 minutes.
While the chicken is marinating, toast the cashews in a dry skillet over medium heat for 2-3 minutes until golden brown. Remove from heat and set aside.
In a small bowl, prepare the sauce by combining 2 tablespoons of soy sauce, 1 tablespoon of Hoisin sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1 tablespoon of cornstarch. Mix until smooth and set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through and slightly browned. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the dried red chilies and stir-fry for 30 seconds until fragrant.
Add the minced garlic and grated ginger to the wok, stir-frying for another 30 seconds.
Add the diced red bell pepper to the wok and cook for 2 minutes, stirring frequently.
Return the cooked chicken to the wok, along with the chopped green onions and toasted cashews.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.
Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
