Stir-Fried Cashew Chicken in Kung Pao Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken breast coated in a sweet-spicy Kung Pao sauce and stir-fried with cashews for a quick, aromatic weeknight dinner. This chinese-inspired asian ready in about 32 minutes blends soy sauce, tablespoons rice vinegar, tablespoons sugar 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.

Frequently asked questions

How long does Stir-Fried Cashew Chicken in Kung Pao Sauce take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Cashew Chicken in Kung Pao Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Cashew Chicken in Kung Pao Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Cashew Chicken in Kung Pao Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Cashew Chicken in Kung Pao Sauce?

Chinese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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