Recipe / 

Kung Pao Chicken with Yummi Nuts Japanese Peanut

Kung Pao Chicken

with Yummi Nuts Japanese Peanut
Prep time:
20 minutes

Main Ingredients

  • 2 pounds boneless chicken breast cut into chunks
  • ¼ cup soy sauce
  • ¼ cup cornstarch
  • 3 tablespoons sesame oil
  • 1 red bell pepper in cubes
  • 1 green bell pepper in cubes
  • 1 bunch of chives in julienne
  • 1 package of Yummi Nuts Japanese Peanut
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger

Ingredients for the sauce:

  • ¼ cup soy sauce
  • 1/3 of cup of rice vinegar
  • 2 tablespoons of brown sugar


  • To make the sauce, mix all the ingredients and reserve.
  1. Mix the soy sauce with the cornstarch and cover the chicken with this mixture.
  2. Heat 2 tablespoons of oil in a skillet and fry the chicken until golden brown, 3 to 4 minutes. Remove from the pan and reserve.
  3. Place the rest of the oil in the same pan and fry the chilies, chives, garlic, and cashew for 2 minutes. Add the chicken and sauce back.
  4. Let it simmer for 2 minutes and serve.

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