Kung Pao Chicken Stir-Fry


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 servings
Kung Pao Chicken Stir-Fry
Chatelaine Triple Tested


  • 2 tbsp soy sauce, divided

  • 2 tbsp dry sherry, divided

  • 1 tbsp minced fresh ginger

  • 2 tsp dark sesame oil

  • 2 skinless, boneless 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.

Nutrition (per serving)

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

Find more quick weeknight dinners.