Kung Pao chicken stir-fry

Prep 20 min
Total 20 min
Serves 4



2 tbsp
soy sauce, divided
2 tbsp
dry sherry, divided
1 tbsp
minced fresh ginger
2 tsp
dark sesame oil
skinless, bonless chicken breasts, cut into bite-sized pieces
1 1/2 tsp
1 tsp
granulated sugar or honey
1 tbsp
red bell pepper, chopped
green onions, thinly sliced
1/2 cup
cashews or peanuts, preferably untoasted and unsalted


  • STIR 1 tbsp each soy and sherry with ginger and sesame oil in a medium bowl. Stir in chicken until well coated. Stir in cornstarch. Combine remaining 1 tbsp each soy and sherry with sugar and chili-garlic sauce in a small bowl.
  • HEAT a medium non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, 3 to 5 min. Add bell pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over chicken and pepper. Add onions and cashews. Stir until nuts are heated through, 1 to 2 min. Remove from heat. Serve chicken stir fry with steamed rice if desired.


Calories 264, Protein 21 g, Carbohydrates 10 g, Fat 16 g, Fibre 2 g, Sodium 512 mg.

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