Dinner

Kung Pao Chicken with Cashews

Name: Kung Pao Chicken with Cashews
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 160 g Chicken breast; 15 g Cashews; 100 g Red pepper; 30 g Spring onion; A teaspoon, or four dried chillies Chilli flakes; 2 cloves, about 6 g Garlic; 1 tbsp (15 g) Tamari; A tablespoon Rice vinegar; 1 tsp, about 4 g Sugar; 5 g Cornflour; 1 tsp, about 4 g Toasted sesame oil; 5 g Rapeseed oil

Diced chicken stir-fried with dried chilli, red pepper, spring onion and a small handful of cashews in a sweet and sour glaze. 43 g of protein for 448 kcal.

Calories: 448kcal
Protein: 43g
Fat: 21g
Carbs: 21g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Tree nuts
Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

View larger

Swipe through the ingredients and each step, or play the slideshow.

Kung Pao Chicken with Cashews, plated and ready to serve. — The finished recipe. Kung Pao Chicken with Cashews

Ingredients 1 to 6 for kung pao chicken with cashews arranged separately on a dark worktop. — Ingredients 1 to 6. 160 g Chicken breast (In 2 cm dice, all the same size. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 15 g Cashews (Fifteen grams is about twelve nuts and 87 kcal. Double it and you have added nearly a hundred more, mostly fat.). 100 g Red pepper. 30 g Spring onion. A teaspoon, or four dried chillies Chilli flakes. 2 cloves, about 6 g Garlic

Ingredients 7 to 12 for kung pao chicken with cashews arranged separately on a dark worktop. — Ingredients 7 to 12. 1 tbsp (15 g) Tamari. A tablespoon Rice vinegar. 1 tsp, about 4 g Sugar. 5 g Cornflour. 1 tsp, about 4 g Toasted sesame oil. 5 g Rapeseed oil

Kung Pao Chicken with Cashews, preparation step 1: Toss the chicken with half the cornflour and a pinch of salt. Mix the tamari, vinegar, sugar, sesame oil and the rest of the cornflour with two tablespoons of water for the sauce. — Step 1. Toss the chicken with half the cornflour and a pinch of salt. Mix the tamari, vinegar, sugar, sesame oil and the rest of the cornflour with two tablespoons of water for the sauce.

Kung Pao Chicken with Cashews, preparation step 2: Toast the cashews in a dry wok for two minutes until they colour, and tip them out. — Step 2. Toast the cashews in a dry wok for two minutes until they colour, and tip them out.

Kung Pao Chicken with Cashews, preparation step 3: Heat the rapeseed oil until it smokes and fry the chicken for three minutes until browned. Add the chilli, garlic and pepper for a minute. — Step 3. Heat the rapeseed oil until it smokes and fry the chicken for three minutes until browned. Add the chilli, garlic and pepper for a minute.

The finished kung pao chicken with cashews. — Step 4. Pour in the sauce and stir until it thickens and coats everything, about thirty seconds. Add the cashews and spring onion and serve.

01 / 07

Download Instagram slides

All 7 images + the recipe and a caption
1080 × 1350 PNGs

AI-generated food images illustrating the recipe.

Ingredients

Chicken breast160 g
In 2 cm dice, all the same size. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Cashews15 g
Fifteen grams is about twelve nuts and 87 kcal. Double it and you have added nearly a hundred more, mostly fat.
Red pepper100 g
Spring onion30 g
Chilli flakesA teaspoon, or four dried chillies
Garlic2 cloves, about 6 g
Tamari1 tbsp (15 g)
Rice vinegarA tablespoon
Sugar1 tsp, about 4 g
Cornflour5 g
Toasted sesame oil1 tsp, about 4 g
Rapeseed oil5 g

Method

Toss the chicken with half the cornflour and a pinch of salt. Mix the tamari, vinegar, sugar, sesame oil and the rest of the cornflour with two tablespoons of water for the sauce.
Toast the cashews in a dry wok for two minutes until they colour, and tip them out.
Heat the rapeseed oil until it smokes and fry the chicken for three minutes until browned. Add the chilli, garlic and pepper for a minute.
Pour in the sauce and stir until it thickens and coats everything, about thirty seconds. Add the cashews and spring onion and serve.

Worth knowing

No rice on the plate as written, and no gluten with tamari in place of soy. With 120 g of cooked rice it is about 600 kcal.
Sichuan pepper is the missing ingredient if you have some. A half teaspoon, toasted with the chillies.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

This recipe is in the app.

Every recipe on this site is in Fuel8’s Recipes tab, with the same macros. Search it by name or ingredient, pick half a serving or two, and add it to a meal in one tap. Your own recipes sit beside them.

Download on the App Store

Get the seven-day Fuel8 email guide, including how the app works and membership benefits. Then occasional recipes and product updates.

Your name and email go to Grow More Services L.L.C-FZ, the company that builds Fuel8, and are stored in Resend so we can email you the seven-day app guide, membership benefits, recipes and product updates. An account is not required. Unsubscribe in one click, any time.

Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.