Kung Pao Chicken with Cashews

🕒 Prep: 15 min
🔥 Cook: 8 min
🍽 Serves: 4
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Kung Pao Chicken with Cashews is a vibrant, flavor-packed dish that combines tender chicken, crunchy vegetables, and nutty cashews in a spicy, tangy sauce. It’s perfect for a weeknight dinner or when you want to impress guests with a homemade take on a takeout favorite.

Ingredients for Kung Pao Chicken with Cashews

Boneless chicken thighs are perfect for this dish because they stay juicy and tender during cooking. Soy sauce and rice vinegar work together to marinate the chicken, giving it a savory and slightly tangy flavor, while cornstarch helps to create a light coating, enhancing the texture. Vegetable oil is used for stir-frying, providing a neutral base that doesn't overpower the other flavors.

Red and green bell peppers add a pop of color and a crisp texture to the dish. Roasted unsalted cashews bring a wonderful nutty crunch. Garlic and fresh ginger are aromatic powerhouses, adding depth and warmth. Hoisin sauce and chili paste contribute to the sauce's sweet and spicy balance, while Sichuan peppercorns offer a unique, tingly heat.

For the finishing touches, green onions provide freshness and a mild onion flavor, while sesame oil imparts a rich, toasty aroma. Water, sugar, and oyster sauce combine to create a glossy, flavorful sauce that ties everything together.

Tips & Tricks

  • For extra heat, add more chili paste or a dash of red pepper flakes.
  • Use a mix of colored bell peppers for a more visually appealing dish.
  • Prep all your ingredients before you start cooking, as stir-frying happens quickly.

Serving Suggestions

This Kung Pao Chicken pairs beautifully with steamed jasmine rice or fluffy quinoa, which soaks up the delicious sauce. For a complete meal, serve it alongside a simple cucumber salad or some sautéed greens.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but keep an eye on the cooking time as chicken breast can dry out if overcooked.
Is there a substitute for Sichuan peppercorns?
You can use a mix of black pepper and a pinch of ground coriander for a similar, though not identical, flavor.

Kung Pao Chicken with Cashews Recipe Walkthrough

Start by marinating the chicken. In a bowl, mix the chicken, soy sauce, rice vinegar, and cornstarch. Let it sit for about 20 minutes. This step allows the flavors to penetrate the meat, making it incredibly tasty. Meanwhile, you can prep the other ingredients.

Once marinated, heat the vegetable oil in a large skillet over medium heat. Add the chicken, cooking until it's golden brown and cooked through, which should take about 5-7 minutes. Remove the chicken from the skillet and set it aside for now.

In the same skillet, toss in the bell peppers and cashews. Stir-fry them for about 3 minutes until the peppers are tender but still crisp. This keeps the vegetables vibrant and the nuts crunchy.

Next, add the garlic, ginger, hoisin sauce, chili paste, and Sichuan peppercorns to the skillet. Stir constantly for about a minute. This brief cooking time ensures their flavors bloom without burning.

Return the chicken to the skillet, and pour in the water, sugar, and oyster sauce. Stir everything together and let it cook for an additional 2 minutes or until the sauce thickens to your liking.

Finish by drizzling sesame oil over the dish and garnishing with the green onions. Serve immediately, and enjoy the symphony of flavors and textures!

Why You'll Love This Recipe

  • Quick and easy to prepare, making it great for busy weeknights.
  • A delightful blend of spicy, sweet, and savory flavors.
  • Uses simple ingredients that you may already have in your pantry.
  • Customizable spice levels to suit your taste preferences.

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

Step-by-step 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.

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