Best Kung Pao Chicken With Cashews Recipes

KUNG PAO CHICKEN WITH CASHEWS

Kung Pao Chicken With Cashews image

I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness.

Provided by dawnie2u

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth
2 teaspoons sugar
2 teaspoons cornstarch
1 tablespoon dry sherry
1 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red pepper flakes (my addition)
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons peanut oil, divided use
6 small dried hot chili peppers (8)
1/2 cup cashews (1 1/2 c)
2 tablespoons peanut oil
1/4 teaspoon fresh ginger (to taste)
1/2 teaspoon minced garlic (4 cloves)
2 whole scallions, cut in 1/2-inch slices (one bunch)
8 ounces sliced water chestnuts, drained
2 tablespoons hoisin sauce (this is my addition but Zaar is being touchy and won't let me enclose it in parenthesis)
cooked rice

Steps:

Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
Add chicken, stir fry unti chicken is almost done.
Add the onions, garlic, chiles and cashews. Stir fry for a minute.
Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.

Nutrition Facts : Calories 511.2, Fat 24, SaturatedFat 4.5, Cholesterol 99, Sodium 1185.8, Carbohydrate 23, Fiber 2.8, Sugar 7.5, Protein 44.2

KUNG PAO CHICKEN

Kung Pao Chicken image

My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 teaspoons cornstarch, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chicken stock
2 tablespoons hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon oyster sauce
1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce
2 tablespoons peanut oil, divided
1 small red onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/4 cup minced fresh cilantro
1/4 cup dry roasted peanuts

Steps:

In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

Nutrition Facts :

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