Kung Pao Chicken With Cashews Recipe

Name: Kung Pao Chicken With Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1 tablespoon white wine vinegar; 1 tablespoon dry sherry; 3 tablespoons chicken broth; 2 teaspoons sugar; 2 teaspoons cornstarch; 1 tablespoon dry sherry; 1 teaspoon cornstarch; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 1/2 teaspoon red pepper flakes (my addition); 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces; 2 tablespoons peanut oil, divided use; 6 small dried hot chili peppers (8); 1/2 cup cashews (1 1/2 c); 2 tablespoons peanut oil; 1/4 teaspoon fresh ginger (to taste); 1/2 teaspoon minced garlic (4 cloves); 2 whole scallions, cut in 1/2-inch slices (one bunch); 8 ounces sliced water chestnuts, drained; 2 tablespoons hoisin sauce (this is my addition but Zaar is being touchy and won't let me enclose it in parenthesis); cooked rice

Servings: persons

2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth
2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red pepper flakes (my addition)
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons peanut oil, divided use
6 small dried hot chili peppers (8)
1/2 cup cashews (1 1/2 c)
2 tablespoons peanut oil
1/4 teaspoon fresh ginger (to taste)
1/2 teaspoon minced garlic (4 cloves)
2 whole scallions, cut in 1/2-inch slices (one bunch)
8 ounces sliced water chestnuts, drained
2 tablespoons hoisin sauce (this is my addition but Zaar is being touchy and won't let me enclose it in parenthesis)
cooked rice

1
Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
2
In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
3
Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
4
Add chicken, stir fry unti chicken is almost done.
5
Add the onions, garlic, chiles and cashews. Stir fry for a minute.
6
Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, and more.

Yes, Kung Pao Chicken With Cashews falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken With Cashews

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