Kung Pao Chicken With Cashews

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Total Time
30 mins
10 mins

I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness.

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  1. Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
  2. In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
  3. Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
  4. Add chicken, stir fry unti chicken is almost done.
  5. Add the onions, garlic, chiles and cashews. Stir fry for a minute.
  6. Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.