Kung Pao chicken stir-fry



20 min


20 min



Kung Pao chicken stir-fry

Is a wok best for cooking a stir fry? Yes, but cast-iron pans will also work very well if you don't own a wok. Photo, Erik Putz.

This delicious soy-sherry sauce works just as well with pork or firm tofu. As with all stir-fries, have all ingredients prepped and measured before starting to cook.


  • 2 tbsp soy sauce , divided
  • 2 tbsp dry sherry , divided
  • 1 tbsp minced fresh ginger
  • 2 tsp dark sesame oil
  • 2 skinless, bonless chicken breasts , cut into bite-sized pieces
  • 1 1/2 tsp cornstarch
  • 1 tsp granulated sugar or honey
  • 1 tbsp hot chili-garlic sauce
  • 1 tbsp canola oil
  • 1 red bell pepper , chopped
  • 2 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.

How-to video

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Nutrition (per serving)

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