Kung Pao Chicken

This stir-fried Chinese dish is the perfect blend of sweet and spicy flavors, made with chicken, cashews, vegetables, and chili peppers.
Time 50 minutes
Servings 4
Difficulty Easy





  • ¼ cup Soy sauce
  • cup Rice vinegar
  • 2 tbsp White sugar


  • ¼ cup Soy sauce
  • 2 tbsp Cornstarch
  • 2 lbs Chicken breast , skinless, boneless, thinly sliced
  • 2 tbsp Sesame oil


  • 1 tbsp Sesame oil
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 bunch Green onion , cut into 3" pieces
  • ½ cup Cashews
  • 1 tbsp Ginger , minced
  • 6 cloves Garlic , minced
  • 10 Chilli peppers , dried, cut in half  


  • In a medium bowl, combine soy sauce, rice vinegar and sugar. Stir and set aside. 
  • In a large bowl, combine soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform. Toss chicken pieces in the soy sauce-cornstarch mixture to coat and set aside.
  • In a large skillet, heat sesame oil over high heat. Working in batches, stir-fry the chicken pieces until lightly browned and cooked through, about 3 to 4 minutes in total. Remove the chicken from the pan and set it aside. 
  • Using the same skillet, heat sesame oil over medium heat. When the pan is hot, stir-fry the bell peppers until they begin to soften, about 4 minutes. Add the green onions, cashews, ginger, garlic, and chilli peppers. Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken pieces. Bring the pan to a simmer, and cook until the sauce has thickened, about 2 minutes. Serve over rice or noodles.


  • Alternatively, you can substitute sherry vinegar for rice vinegar
  • Use any vegetables you wish. Broccoli makes a great choice