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Quick & Easy Kung Pao Chicken Recipe With Cashews & Broccoli by Jan Mostrom

Asian Recipes Dinner Poultry Gluten-free

a month ago

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Quick & Easy Kung Pao Chicken Recipe With Cashews & Broccoli

You can tell our family has been making this Kung Pao chicken stir fry recipe for years by the drips and stains on the original paper recipe. (I'm so glad to finally have it online!) This Asian Kung Pao chicken dinner is so delicious and has never disappointed us.

The chicken stir fry recipe takes a bit of chopping, but it's well worth the effort. You'll need water, soy sauce or tamari (I always used low-sodium soy sauce), cornstarch, cooking sherry, chicken, avocado or other high-heat cooking oil, crushed red pepper flakes, green onions, garlic, fresh ginger, broccoli florets, whole raw cashews or peanuts and freshly cooked rice of your choosing.

Don't forget to save the bottoms of your green onions and regrow them! I regrew them in water, but you can also regrow green onion tops in soil.

Serve this easy Kung Pao chicken recipe for dinner with rice, rice noodles or even quinoa. This is a great meal-prep recipe and reheats well for leftovers the next day.

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Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

Sauce

6 tablespoons water
4 tablespoons tamari or soy sauce (reduced-sodium soy sauce is my choice)
2 tablespoons cornstarch
2 tablespoons cooking sherry (or white wine)

Stir Fry

1 pound boneless chicken breasts or tenderloins, cut into bite-size pieces
1 tablespoon cornstarch
4 tablespoons avocado oil (or other high-heat oil), divided
1/2 teaspoon crushed red pepper flakes (optional)
6 green onions, chopped
2 garlic cloves, minced
2 teaspoons fresh ginger, peeled and chopped
4 - 6 cups broccoli florets (we like more broccoli than chicken)
1/2 cup whole cashews

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Recipe Notes

You could use boneless, skinless chicken thighs for this stir-fry recipe.

Instead of cashews, try this recipe with roasted peanuts.

The crushed red pepper flakes are optional, but they add a lot of flavor with not a lot of heat.

Feel free to change up the vegetable in this recipe. Asparagus, green beans or snow peas would be good choices.
To make this recipe gluten-free, use gluten-free soy sauce or tamari.
Store leftovers in an airtight container in the refrigerator.

Here's how to make it:

Combine sauce ingredients and set aside.
Toss your chicken pieces with 1 tablespoon of cornstarch to coat.
Heat 2 tablespoons of oil in a large frying pan or wok on high. Add red pepper flakes and cook for about 1 minute.
Add coated chicken carefully to your pan. Cook chicken until done, just a few minutes and remove them from the pan and set aside.
Add remaining oil with garlic and ginger stirring frequently for 1 minute. Add broccoli and stir for about 3 mins then add the sauce over the broccoli.
Cover and cook until broccoli is tender. Add back chicken and nuts and stir to coat.
Serve chicken and broccoli over steaming rice and make sure to top them with some sauce from the pan.

Nutrition Facts Per Serving

Calories: 427

Total Fat: 13.8g

Saturated Fat: 3.1g

Cholesterol: 11mg

Sodium: 561mg

Total Carbohydrate: 63.8g

Dietary Fiber: 10.6g

Total Sugars: 4.4g

Protein: 12.7g

Vitamin D: 0mcg

Calcium: 165mg

Iron: 6mg

Potassium: 1119mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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