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Simple Recipes for Every Day

Kung Pao Chicken

kung pao chicken in a cast iron skillet made with bell peppers, green onions, cashews, ginger, garlic and dried chili peppers
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • ½ cup low-sodium soy sauce or tamari
  • 3 tablespoons rice vinegar or sherry vinegar
  • 1 ½ tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 pounds boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 green onions, white and green parts, cut into 2-inch pieces
  • ½ cup raw cashews or peanuts
  • 2 teaspoons grated fresh ginger
  • 6 garlic cloves, minced
  • 10 dried red chili peppers, cut in half or ¼ teaspoon chili flakes
  • Sea salt, to taste
  • Cooked rice, for serving (optional)

Method

  1. In a small bowl, combine ¼ cup of the soy sauce, vinegar, sugar, and ¼ cup water.
  2. In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. Add the chicken and toss to coat.
  3. Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in a large skillet over high heat. Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, adding the additional vegetable oil as needed, about 8 minutes total per batch. Transfer the chicken to a plate.
  4. Add the remaining 1 tablespoon sesame oil in the same skillet over medium heat. Once the oil is glistening, add the bell peppers and cook, stirring, until they begin to soften, about 4 minutes. Add the green onions, cashews, ginger, garlic, and dried chili peppers, cook, stirring, until fragrant, about 2 minutes more.
  5. Return the chicken to the skillet, add the sauce and stir to combine. Bring the sauce to a simmer, reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 2-3 minutes. Season to taste with salt.
  6. Serve over rice, if using.