Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kung Pao Chicken With Cashews Recipe
    Lost? Site Map

    Kung Pao Chicken With Cashews

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    dawnie2u's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 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. 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. 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. 4
      Add chicken, stir fry unti chicken is almost done.
    5. 5
      Add the onions, garlic, chiles and cashews. Stir fry for a minute.
    6. 6
      Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on March 02, 2013

      This came out quite nice. I'm regretting leaving out the hoisin sauce now, because I don't know if that would have changed "quite nice" to "wonderful" or not. For that reason, I'm leaving off stars. I scaled the amount of chicken, and the marinade, but left the amounts of the ingredients of the sauce as is. I Asianized the ingredients by using rice vinegar and Chinese rice wine, instead of wine vinegar and sherry. I live in Asia, it's just cheaper and more convenient for me. Instead of water chestnuts, I used par-boiled bamboo shoot, green bell peppers, and the green onions called for. I gave the finished dish a drizzle of sesame oil. Very nice. Thank you for sharing this with us. I was particularly interested in how the cashews were cooked. It's a change from the usual deep frying, and seemed to work fine.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kung Pao Chicken With Cashews

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 511.2
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 4.5 g
    Cholesterol 98.9 mg
    Sodium 1185.8 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 2.7 g
    Sugars 7.5 g
    Protein 44.1 g

    The following items or measurements are not included:

    white wine vinegar

    Ideas from


    Over 475,000 Recipes Network of Sites