Chicken kung pao

Ingredients

• 2 tbspvegetable oil
• 1 handfulcashews
• 500 gchicken thighs
• 1 stalkcelery
• 2chillies
• 3 clovesgarlic
• 2 cmfresh ginger
• 1 tsppepper
• 4spring onions
• 2 tspcornflour
• 1 tbsprice wine
• 1 tbspsoy sauce
• 1 tspcaster sugar

Instructions

1. 1

   Toast the cashews

   Heat the oil in a large wok over a medium heat. Stir-fry the cashews for several minutes, until browned, then lift them out with a slotted spoon and set aside.

2. 2

   Cook the chicken

   Season the chicken well with salt and pepper to taste. Turn up the heat and stir-fry for 5–10 minutes, or until thoroughly cooked, then transfer it to a plate.

3. 3

   Fry the vegetables

   Stir-fry the celery, red chilli and green and red peppers for 5 minutes, until softened and browned at the edges. Add the garlic, ginger, Sichuan peppercorns and spring onions, and fry for about 1 minute more.

4. 4

   Mix the sauce

   Stir together the cornflour, rice wine and soy sauce to make a paste. Gradually pour in 200 ml water, stirring continuously, then mix in the sugar.

5. 5

   Simmer everything

   Pour the sauce into the pan with the vegetables. Add the chicken and cashews, then simmer for 10 minutes, or until the sauce thickens and coats everything well.

6. 6

   Serve the kung pao

   Serve with rice and extra chillies if you like.

What is chicken kung pao?

Kung pao is a Chinese dish associated with Sichuan cooking, where dried chillies are traditional. This version uses fresh chillies and combines chicken, vegetables and cashews in a savoury, thickened sauce.

The method builds flavour in the wok in stages: toast the nuts, brown the chicken, fry the vegetables and then simmer everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2228 calories, 114g protein, 0g carbs, 138g fat.

The chicken provides most of the protein, while the cashews and vegetable oil contribute much of the fat. Rice, suggested for serving, adds carbohydrates; pair the stir-fry with a moderate portion of rice and extra vegetables if you want a more balanced plate.

The ingredients to prepare

Chicken thighs: cut them into even pieces so they cook at a similar rate. The ingredient list does not specify a cut size, so aim for pieces that are easy to stir-fry.

Aromatics: have the garlic, ginger, chillies and spring onions ready before heating the wok; the aromatics cook quickly once they go in.

Recipe note: the method also mentions red and green peppers and Sichuan peppercorns, which are not in the supplied ingredient list. Check what you have before starting.

Toast the cashews first

Keep the cashews moving in the oil and take them out as soon as they are browned. They will continue to darken slightly from the heat, so avoid leaving them in the wok while preparing the other ingredients.

Setting them aside keeps them from overcooking during the longer simmer. They go back in with the chicken near the end.

Get the chicken properly cooked

The recipe gives a 5–10 minute stir-fry time, but the exact time depends on the size of the chicken pieces and the heat of the wok. Stir and turn the pieces so they cook evenly.

The method says to remove the chicken once it is thoroughly cooked, then simmer it again in the sauce. Avoid crowding the wok, as that can make browning harder.

Let the sauce thicken

Mix the cornflour with the rice wine and soy sauce before adding the water gradually. This helps disperse the starch into a smooth mixture rather than leaving lumps.

Simmer for the stated 10 minutes, checking that the sauce thickens and clings to the chicken and vegetables. Stir as needed so the sauce does not catch on the bottom of the pan.

What to serve with it

Rice is the suggested accompaniment and makes this saucy stir-fry into a more complete meal. Serve it alongside or underneath the chicken kung pao.

Extra fresh chilli is optional; offer it separately so everyone can adjust the heat at the table.

Recipe notes & tips

• Prepare and chop the ingredients before heating the wok, as the stir-frying stages move quickly.
• Use a slotted spoon to lift out the toasted cashews while leaving the oil in the wok.
• Stir the cornflour mixture as you add the water so it stays smooth.
• Add the extra chillies at the table if you are unsure how hot the dish will be.
• Check the supplied method against the ingredient list, as it refers to peppers and Sichuan peppercorns that are not listed.

Variations

• Adjust the chilli: use fewer fresh chillies for a milder dish.
• Add the method's peppers: include the red and green peppers mentioned in the cooking instructions.
• Use Sichuan peppercorns: add them with the aromatics as the method directs, if available.
• Change the nuts: replace cashews with another nut if you prefer.
• Serve with rice: accompany the stir-fry with cooked rice as suggested.

Common mistakes to avoid

• Leaving the cashews unattended: stir them constantly and remove them once browned.
• Crowding the wok: cook in batches if the chicken does not have room to brown.
• Adding the water too quickly: pour it into the cornflour paste gradually while stirring.
• Skipping the simmer: give the sauce the stated 10 minutes to thicken and coat the ingredients.
• Assuming every method ingredient is listed: check for peppers and Sichuan peppercorns before you begin.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until steaming hot throughout, adding a splash of water if the sauce has thickened too much.

Frequently asked questions