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!
20m prep + 25m cook6 servingsSafety: 92/100
Contains nutsContains wheatContains soy
480 cal|40g protein|30g carbs|20g fat|4g fiber
Ingredients
- 1.5 lbs 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
- 1 inch Ginger
- 3 Scallions
- 3 tbsp Vegetable Oil
- 1 Zucchini
- 1 Bell Pepper (Red)
Instructions
- 1Cut chicken into 1-inch cubes. Marinate with 2 tbsp soy sauce and 1 tbsp cornstarch for 15 minutes.
- 2In a bowl, whisk together remaining soy sauce, rice vinegar, sugar, and remaining cornstarch.
- 3Heat vegetable oil in a wok or large skillet over high heat. Add chili peppers, garlic, and ginger; stir-fry for 30 seconds.
- 4Add chicken and stir-fry until browned and cooked through.
- 5Add zucchini and bell pepper and stir-fry for 2 minutes.
- 6Pour in the sauce mixture and cook until thickened.
- 7Stir in cashews and scallions. Serve hot over rice.
Substitutions
Peanuts →
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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