Kung Pao Chicken with Cashews
A classic Sichuan dish with stir-fried chicken, peanuts (substituted with cashews), vegetables, and a spicy kung pao sauce. Perfect for a party!
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Ingredients
- about 680 g Chicken Breast
- 1 cup Cashews
- 4 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tbsp Sugar
- 2 tbsp Cornstarch
- 8-10 Dried Chili Peppers
- 4 cloves Garlic
- about 2.5 cm Ginger
- 3 Scallions
- 3 tbsp Vegetable Oil
- 1 Zucchini
- 1 Bell Pepper (Red)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Cut the about 680 g Chicken Breast into about 2.5 cm cubes. In a medium bowl, combine the chicken cubes with 2 tbsp Soy Sauce and 1 tbsp Cornstarch. Stir to coat evenly. Let the chicken marinate for 15 minutes at room temperature.
- 2While the chicken marinates, prepare the sauce. In a small bowl, whisk together the remaining 2 tbsp Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Sugar, and the remaining 1 tbsp Cornstarch until smooth. Set aside.
- 3Prepare your aromatics and vegetables. Finely mince the 4 cloves Garlic and the about 2.5 cm Ginger. Slice the 3 Scallions into about 2.5 cm pieces. Cut the 1 Zucchini into about 2.5 cm pieces. Cut the 1 Red Bell Pepper into about 2.5 cm pieces.
- 4Heat a wok or large skillet over high heat until it just begins to smoke, about 450°F (230°C). Add the 3 tbsp Vegetable Oil. Once the oil is shimmering, carefully add the 8-10 Dried Chili Peppers, minced Garlic, and minced Ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- 5Add the marinated about 680 g Chicken Breast to the hot wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
- 6Add the 1 Zucchini and 1 Red Bell Pepper to the wok with the chicken. Stir-fry for 2 minutes until the vegetables are slightly tender but still crisp.
- 7Pour the prepared sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken and vegetables. The sauce should be glossy.
- 8Stir in the 1 cup Cashews and the sliced 3 Scallions. Cook for an additional 30 seconds to heat through. Serve immediately over rice.
Substitutions
Peanuts →
For people with peanut allergies or those who prefer cashews.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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