Kung Pao Chicken Recipe With Sweet Potatoes & Cashews Is Full of Fall Flavor (35 Minutes) by Elisa Schmitz

If you're a fan of Asian food, then I hope you'll enjoy this kung pao chicken recipe. This easy kung pao chicken recipe with broccoli, sweet potatoes and cashews is full of fall flavor! I love that this high-protein recipe is a complete one-pan dinner. No muss, no fuss.

Photo credit (all photos): Elisa Schmitz

This Asian-inspired kung pao chicken recipe is simple to make and loaded with nutrition. The protein comes from chicken breast and cashews, which provide the health benefits of cashews along with a satisfying nutty crunch. There are plenty of vegetables, including broccoli (check out the health benefits of broccoli) and sweet potatoes (check out the health benefits of sweet potatoes). I love the splash of autumn color and flavor the sweet potatoes add to this nourishing meal but, to me, it's the fresh ginger that really makes the flavor sing. So delicious (plus check out the health benefits of ginger).

To make this flavorful stir-fry dinner recipe, you'll need to gather the following ingredients: water, soy sauce or gluten-free tamari, cooking sherry, cornstarch, chicken breast, olive oil, onions, minced garlic, fresh ginger, broccoli and cashews. The crushed red pepper flakes are optional. You mix up the sauce then set it aside while you cook the chicken and vegetables. Stir in the sauce as you finish cooking. So easy, and high in fiber, too.

Serve this savory Asian kung pao chicken recipe for lunch or dinner over rice or noodles, or simply all on its own. It's so simple to make, this sensational chicken has become one of our favorite weeknight meals. A great meal-prep recipe, too.

Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

Sauce

• 6 tablespoons water
• 6 tablespoons soy sauce (or gluten-free tamari or low-sodium soy sauce)
• 2 tablespoons cornstarch
• 2 tablespoons cooking sherry (or white wine vinegar)

Stir Fry

• 1 pound boneless/skinless chicken breast (or thighs), cut into chunks
• 4 tablespoons olive oil (or avocado oil), divided
• 2 teaspoons minced garlic
• 1 tablespoon fresh ginger, peeled and diced
• 1 cup onion, diced
• 3 cups broccoli, chopped
• 2 cups sweet potatoes, peeled and diced
• 3/4 cup whole cashews
• 1/2 teaspoon crushed red pepper flakes (optional)

Here's how to make it:

1. In a small mixing bowl or measuring cup, add the water, soy sauce, cornstarch and cooking sherry. Whisk to combine then set aside. (To make this recipe gluten-free, use gluten-free soy sauce or tamari. To reduce sodium, use low-sodium soy sauce. If you don't have cooking sherry, white wine or white wine vinegar, you can leave it out and this recipe will still be delicious.)
   
2. In a wok or large skillet with sides, add 2 tablespoons of oil and heat to medium-high. If using crushed red pepper flakes, add them now and stir to combine with the oil. Add chicken and cook until done.
   
3. Remove chicken from pan and set aside. (Instead of olive oil, you could use avocado oil or your favorite cooking oil. Instead of chicken breast, you could use boneless/skinless chicken thighs. Chicken is done when it reaches an internal temperature of 165 degrees F.)
   
4. To the pan, add the remaining oil. Add the garlic and ginger and stir to combine.
   
5. Add the onion, broccoli and sweet potatoes, and stir to combine. Cook until vegetables are getting crisp-tender, about 3 minutes.
   
6. Add the sauce (you may need to whisk it again before pouring) and stir to combine. Cover and cook, stirring occasionally, until vegetables are tender and sauce is thickened, about 5 minutes.
   
7. Add the chicken and cashews, and stir to combine. Remove from heat. (Instead of cashews, you could use roasted peanuts or no nuts at all.)
   
8. Serve over rice or noodles or all by itself. Store leftovers in an airtight container in the refrigerator or freezer.
   

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