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: Marinade:; 1/4 Cup water; 1/2 Teaspoon salt; 1/2 egg; 1/4 Cup cornstarch; 2 Tablespoons olive oil; Kung Pao Chicken:; 1 Pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinse and drained; 1 Teaspoon cooking wine; 2-1/2 Tablespoons soy sauce; 1/3 Cup water; 2-1/2 Tablespoons vegetable oil, divided use; 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)1/4 Cup diced green onion, white part only, in 1/2-inch pieces; 1 Teaspoon ground ginger; 1 Teaspoon ground garlic; 1 Teaspoon crushed red chili pepper; 1/2 Tablespoon cornstarch mixed with 1/2 tablespoon water; 1 Teaspoon sesame oil; 2 Ounces dry roasted cashews

Servings: persons

Marinade:
1/4 Cup water
1/2 Teaspoon salt
1/2 egg
1/4 Cup cornstarch
2 Tablespoons olive oil
Kung Pao Chicken:
1 Pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinse and drained
1 Teaspoon cooking wine
2-1/2 Tablespoons soy sauce
1/3 Cup water
2-1/2 Tablespoons vegetable oil, divided use
12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)1/4 Cup diced green onion, white part only, in 1/2-inch pieces
1 Teaspoon ground ginger
1 Teaspoon ground garlic
1 Teaspoon crushed red chili pepper
1/2 Tablespoon cornstarch mixed with 1/2 tablespoon water
1 Teaspoon sesame oil
2 Ounces dry roasted cashews

1
1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour.
2
2. Combine wine, soy sauce and water; set aside
3
3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well.
4
4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well.
5
5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil.
6
6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds.
7
7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.
8
8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.

885

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 19 ingredients. The key ingredients include: Marinade:, 1/4 Cup water, 1/2 Teaspoon salt, 1/2 egg, 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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