Kevin's Natural Foods

Kung Pao Chicken Cashew with Peppers and Scallions

Let’s get spicy! Kung Pao Chicken Cashew brings a zing of heat just like your favorite Asian restaurant but only takes 10 minutes! Packed with umami, the Kung Pao sauce is made with lots of garlic, ginger, and chilies, and is soy-free! Simply stir-fry scallions with your favorite peppers then sear sous-vide chicken. Pour and stir Kevin’s Kung Pao Sauce to bring it all together and end that craving for zing of heat!

Prep Time 5 Minutes
Cook Time 3 Minutes
Serves 3 Servings


Kevin’s Natural Foods Kung Pao Chicken
1 TBSP preferred cooking oil
1 medium poblano pepper or green bell pepper, remove seeds, cut in 1/4-inch strips
1 red bell pepper, remove seeds, cut in 1/4-inch strips
3 scallions, diagonally chopped, separate white and greens
1/2 cup whole or roughly chopped cashews
Garnish: Cilantro leaves


  • 1

    Break chicken strips apart by massaging the pouch before opening. Cut open pouch, drain and reserve chicken broth. Cut larger pieces in bite size pieces.

  • 2

    Heat skillet, over HIGH until extremely hot. Add 1 TBSP of your preferred cooking oil. Add pepper strips and whites of scallions, and stir for 90 seconds.

    Add poblano peppers if you are a spicy heat lover! Add green bell pepper if you are a little shy of spiciness! Delicious with either pepper!

  • 3

    Scoot vegetables to the side of the skillet, add chicken and sear for 1 minute, without stirring. Cook for 30 seconds.

    Love veggies? Broccoli, zucchini, and cauliflower are delicious with Kevin’s Kung Pao Chicken.

  • 4

    Add Kevin’s Kung Pao sauce, reserved broth, and cashews. Reduce the heat to LOW, and simmer for 30-60 seconds. Stir chicken, peppers, and scallions until coated with the Kung Pao Sauce. Remove from heat.

    What NUT is in your pantry? Try slivered almonds or pistachios to change it up!

  • 5

    To serve: Arrange Kung Pao Chicken. Cashew with Peppers and Scallions on a platter or 3 individual dishes. Garnish with cilantro and scallion greens.

    Love herbs? Add a combo of mint, basil, and cilantro for a boost of Asian flavor.

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