Lighter Kung Pao Chicken with Cashews
A stir-fry of diced chicken, dried chilies, and cashews in a lightly thickened savory-tangy sauce, made with less oil and sugar.
Kung pao chicken at most takeout counters is fried and swimming in sauce; this version keeps the numbing chili-and-Sichuan-peppercorn character but uses a fast, high-heat sear with minimal oil and a sauce built more on tamari and vinegar than sugar. The cashews still get their moment, toasted separately so they stay crisp.
Because it's built entirely from diced chicken breast, vegetables, and a small amount of sauce rather than a heavy batter or deep-frying, this comes together as a genuinely lean, high-protein dish. Served on its own without rice, it also works as a low-carb dinner if that's what you're after.
Dried chilies are meant to flavor the oil, not necessarily to be eaten — feel free to fish them out if you're sensitive to heat, or leave them in and go for it.
Ingredients
- 1.25 lb boneless skinless chicken breast — diced
- 0.33 cup roasted unsalted cashews
- 1 red bell pepper — diced
- 4 dried red chilies
- 3 scallions — cut into pieces
- 3 cloves garlic — sliced
- 1 tbsp fresh ginger — minced
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp cornstarch — mixed with 2 tbsp water
- 1 tsp sugar
- 2 tbsp avocado oil — divided
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Whisk together the tamari, rice vinegar, cornstarch slurry, and sugar in a small bowl; set aside.
- 2Heat 1 tablespoon oil in a wok over high heat. Add the chicken and stir-fry 4-5 minutes until cooked through and lightly browned; remove and set aside.
- 3Add the remaining oil, dried chilies, garlic, and ginger, and stir-fry 30 seconds until fragrant.
- 4Add the bell pepper and scallions and stir-fry 2 minutes until just tender-crisp.
- 5Return the chicken to the wok, pour in the sauce, and toss until it thickens and coats everything, about 1 minute.
- 6Stir in the cashews just before serving so they stay crisp.