Stir-Fried Cashew Chicken in Kung Pao Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken breast coated in a sweet-spicy Kung Pao sauce and stir-fried with cashews for a quick, aromatic weeknight dinner. This Asian recipe, ready in about 32 minutes, blends chicken breast, soy sauce, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, and 1 tablespoon cornstarch. Add 1 pound thinly sliced chicken breast and marinate for 15 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok over high heat. Add 1 cup cashews and stir-fry for 2 minutes until golden, then transfer to a plate.
  3. Step 3: Add 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 cup chopped scallions to the wok. Stir-fry for 30 seconds until fragrant. Add 1/4 cup dried red chilies and stir-fry for 1 minute.
  4. Step 4: Add the marinated chicken and cook for 5 minutes until no longer pink. Stir in 2 tablespoons water and the reserved cashews, then cook for 2 minutes until sauce thickens and coats the chicken.
  5. Step 5: Serve immediately over 1/2 cup cooked rice.

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