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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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
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Add the minced garlic and grated ginger to the wok, stir-frying for another 30 seconds.
Step 8
Add the diced red bell pepper to the wok and cook for 2 minutes, stirring frequently.
Step 9
Return the cooked chicken to the wok, along with the chopped green onions and toasted cashews.
Step 10
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.
Step 11
Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
| Serving size | (1013.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2400.8 |
| Total Fat 157.3g | 0% |
| Saturated Fat 32.2g | 0% |
| Polyunsaturated Fat 39.5g | |
| Cholesterol 626.0mg | 0% |
| Sodium 3304.4mg | 0% |
| Total Carbohydrate 95.5g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 25.2g | |
| Protein 157.4g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 213.5mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2708.9mg | 0% |
Source of Calories