Kung Pao Chicken
Our Kung Pao chicken recipe swaps in cashews for the traditional peanuts, and gets extra balance from some added veggies. All the spicy Kung Pao goodness that you crave, no day-after regrets.
Ingredients
- ½ cup low-sodium soy sauce or tamari
- ⅓ cup rice vinegar or sherry vinegar
- 1½ tablespoons sugar
- 2 tablespoons cornstarch
- 2 pounds boneless, skinless chicken breasts, thinly sliced
- 2½ tablespoons toasted sesame oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 bunch green onions, white and green parts, cut into 3-inch pieces
- ½ cup raw cashews or peanuts
- 1 tablespoon grated fresh ginger
- 6 garlic cloves, minced
- 10 dried red chili peppers, cut in half or ¼ teaspoon chili flakes
- Cooked rice, for serving (optional)
Directions
- 1
In a small bowl, combine ¼ cup of the soy sauce, vinegar, and sugar, set aside.In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth
- 2
Add the chicken and toss to coat
- 3
Heat 1½ tablespoon sesame oil in a large skillet over medium-high heat
- 4
Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, about 8 minutes total per batch
- 5
Transfer the chicken to a plate.Heat the remaining 1 tablespoon sesame oil in the same skillet over medium heat
- 6
Once the oil is glistening, add the bell peppers and cook, stirring, until they begin to soften, about 4 minutes
- 7
Add the green onions, cashews, ginger, garlic, and dried chili peppers, cook, stirring, until fragrant, about 2 minutes more
- 8
Return the chicken to the skillet, add the sauce and stir to combine
- 9
Bring the sauce to a simmer, reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 2-3 minutes
- 10
Serve over rice.