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Flavorful Kung Pao Chicken Recipe with Cashews and Ginger

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A quick and easy Kung Pao chicken recipe featuring tender chicken thighs, toasted cashews, and fresh ginger for a perfect balance of spicy, nutty, and savory flavors. Ideal for weeknight dinners and sure to impress.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 teaspoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon cornstarch
  • 3 tablespoons soy sauce
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1/2 cup roasted cashews (unsalted preferred)
  • 4–5 dried red chilies, whole
  • 3 green onions, chopped (white and green parts)

Instructions

  1. Marinate the chicken by combining chicken pieces with 2 teaspoons soy sauce and 1 teaspoon cornstarch. Toss well and set aside for 10 minutes.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon black vinegar, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 tablespoon brown sugar, and the cornstarch-water slurry. Set aside.
  3. Heat a dry wok or skillet over medium heat. Toast cashews for 2-3 minutes until golden and fragrant. Remove and set aside.
  4. Increase heat to medium-high and add 2 tablespoons vegetable oil. Add marinated chicken in a single layer and sear undisturbed for 2 minutes. Stir-fry until cooked through and lightly browned. Transfer chicken to a plate.
  5. In the same wok, add minced garlic, grated ginger, and dried chilies. Stir constantly for about 30 seconds until fragrant.
  6. Return chicken to the wok, pour in the sauce, and stir quickly to coat. Cook for 1-2 minutes until sauce thickens.
  7. Add toasted cashews and chopped green onions. Stir to combine and remove from heat.

Notes

Toast cashews separately to maintain crunch. Use tamari or coconut aminos for gluten-free. Adjust dried chilies for spice level. Add a splash of water if sauce thickens too much. Avoid burning garlic by stirring constantly and keeping heat controlled.

Nutrition

Keywords: Kung Pao chicken, cashews, ginger, Chinese recipe, stir-fry, quick dinner, easy recipe, spicy chicken

Find it online: https://perkypan.com/flavorful-kung-pao-chicken-recipe-with-cashews-and-ginger-easy-and-perfect/