Kung Pao Chicken

Kung Pao Chicken

  • Servings: “6”
  • Difficulty: easy
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I have been making this recipe for over a decade and still love it! Serve over rice for a great stir fry meal.


  • 2 lbs (~900g) chicken breast cut into 1” cubes
  • 1 Tbsp cornstarch
  • ½ tsp ground black pepper
  • 2 Tbsp sherry cooking wine (or dry sherry)
  • 2 tsp + 1 Tbsp Olive oil or avocado oil, divided
  • ¾ cup split cashews
  • 3 cloves garlic, minced
  • 1 green pepper and 1 red pepper cut into 1” square pieces


  • 2 Tbsp cornstarch
  • ¼ cup soya sauce
  • 1 cup water
  • 2 Tbsp rice vinegar
  • 2 Tbsp dry sherry
  • 1 Tbsp honey
  • 1 tsp red pepper flakes (or use less if you don’t like spice)


  1. Mix together 1 Tbsp cornstarch, pepper and 2 Tbsp sherry cooking wine. Pour over chicken and marinate for 20minutes.
  2. While chicken is marinating, prepare sauce by combining the above sauce ingredients, mix and set aside.
  3. Heat 1 tsp of oil in a large frying pan over medium and sauté cashews until lightly browned. Remove from the pan.
  4. Heat another tsp of oil and cook green pepper, red pepper and minced garlic until slightly softened. Remove from the pan.
  5. Heat the last Tbsp of oil and sauté chicken until no longer pink.
  6. Add the cashews, pepper mixture and sauce back to the pan with the chicken. Stir and simmer until sauce thickens. Enjoy!


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