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Kung Pao Chicken with Cashews: 1 Amazing Home Takeout

Kung Pao Chicken with Cashews
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Bring the classic takeout favorite home with this easy Kung Pao Chicken with Cashews recipe. You’ll get tender chicken, crunchy cashews, and a perfectly balanced spicy, savory, and slightly sweet Kung Pao sauce. This stir-fry is perfect for a weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup unsalted roasted cashews
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil, plus more for frying
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 dried red chilies, seeded and cut into 1-inch pieces (optional)
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon white pepper

Instructions

  1. In a medium bowl, combine chicken pieces, 1 tablespoon cornstarch, 1 tablespoon soy sauce, Shaoxing wine, and sesame oil. Toss to coat and let marinate for 15 minutes.
  2. In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, rice vinegar, hoisin sauce, sugar, 1 teaspoon cornstarch, and white pepper for the sauce. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary) and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
  4. Add a little more vegetable oil to the wok if needed. Add garlic, ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant.
  5. Return the cooked chicken to the wok. Give the sauce a quick whisk and pour it into the wok. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  6. Stir in the roasted cashews and toss to combine.
  7. Serve immediately over steamed rice.

Notes

  • For a spicier dish, leave the seeds in the dried red chilies or add more.
  • If you don’t have Shaoxing wine, dry sherry is a good substitute.
  • Ensure your wok or skillet is hot before adding the chicken for a good sear.

Nutrition

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