Kung Pao Chicken with Cashews

A unique twist on the traditional Chinese dish, this Kung Pao Chicken features a delightful blend of tender chicken, crunchy cashews, and fresh bell peppers, all tossed in a tangy sauce. Perfect for spice enthusiasts and quick weeknight dinners.

Prep time: 15 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

1 pound boneless chicken thighs

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon cornstarch

3 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup roasted unsalted cashews

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons hoisin sauce

2 tablespoons chili paste

3 green onions, sliced

1 tablespoon sesame oil

1 teaspoon Sichuan peppercorns

1/4 cup water

1 tablespoon sugar

1 tablespoon oyster sauce

Instructions

1. In a bowl, combine chicken, soy sauce, rice vinegar, and cornstarch. Marinate for 20 minutes.

2. Heat vegetable oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.

3. In the same skillet, add bell peppers and cashews. Stir-fry for 3 minutes until peppers are tender-crisp.

4. Add garlic, ginger, hoisin sauce, chili paste, and Sichuan peppercorns. Cook for 1 minute, stirring constantly.

5. Return the chicken to the skillet. Stir in water, sugar, and oyster sauce. Cook for an additional 2 minutes until sauce thickens.

6. Drizzle with sesame oil and garnish with green onions before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave on high for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.