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Chinese food is notoriously high in sodium. So skip the take-out and enjoy this delicious lower-sodium kung pao chicken with cashews!

Kung Pao Chicken with Cashews on a white plate

Chinese take-out, while delicious, can be pretty unhealthy. These dishes are notoriously high in sodium, the meat is often dredged in flour and fried, and most sauces include quite a bit of sugar.

But that doesn’t mean you have to say good-bye to these wonderful flavors forever. Instead, you can recreate them right at home, like this sweet and spicy kung pao chicken with cashews!

So the next time the craving for take-out strikes, satisfy it with this recipe that’s lower in sodium with no added sugar. Turns out, you can have your chicken and eat it too!

It may look like this recipe has a long list of ingredients. But actually, the whole process if very simple! The sauce comes together in a glass jar, and then you simply cook everything else in the wok.

In fact, it’s probably faster to whip up this recipe than it is to order and wait for your food to be delivered. Healthy, quick, easy, and delicious… you can’t beat that!

How to make kung pao chicken with cashews

This simple recipe involves mixing the sauce ingredients in a glass jar, then adding the rest of the ingredients to the wok to cook and infuse with those sweet and spicy flavors.

Here’s how this dish comes together:

Step 1: Add the cornstarch and cold broth to a glass jar with a screw-top lid. Shake vigorously until the cornstarch dissolves.

Step 2: Add the tamari or soy sauce, ketchup, vinegar, hoisin sauce, and chili sauce to the jar. Replace the lid and shake again until the mixture is well-combined. Set aside.

Step 3: Slice each chicken breast in half lengthwise, then crosswise into 1/2-inch slices. Place the chicken in a bowl and season with white pepper.

Step 4: Heat a wok or large skillet over medium-high heat, then add the oil.

Step 5: Add the chilies and stir-fry for a few seconds, then add the chicken. Stir-fry for 2 to 3 minutes or until the chicken starts to look opaque, then add sherry and mix well.

Step 6: Shake the sauce in the jar, then pour it into the wok.

Step 7: Bring everything to a boil, then add the red bell pepper.

Step 8: Stir-fry for another 2 to 3 minutes or until the chicken is cooked through and the sauce has thickened.

Step 9: Remove from heat and stir in the scallions and cashews. Serve immediately.

All that’s left to do is dig in!

Kung Pao dish with chicken, chilis, green onion, and cashews in a wok

Tips for this recipe

One important note: the dried red chilies are used to add flavor, but you definitely don’t want to eat them. You can choose to plate them for a pop of color, or simply discard them before serving.

I used japones chiles because they were the only small dried red chilies I could find, but you’re welcome to use any kind of dried red chili.

Also, make sure to refrigerate your chicken or vegetable broth for an hour or two before you plan to start this recipe. Cornstarch dissolves much better when mixed with a cold liquid, so chilled broth will be easier to work with.

Finally, traditional kung pao is made with peanuts. I don’t like peanuts at all, which is why I chose to replace them with cashews, but you’re welcome to add them back in if you prefer!

What to serve with this dish

Looking for some tasty sides to go with your kung pao main course?

When I want a big, hearty meal, I like to serve this recipe with low-carb cauliflower rice. It’s great for soaking up any extra sauce and rounding out the meal.

For something lighter and simple, I like to add steamed broccoli or spicy baby bok choy with warm ginger dressing. Or, for a bright and vibrant flavor, try my vinegar-based sesame broccoli slaw!

Storage

This recipe is for four servings of kung pao chicken. If you find yourself with any leftovers, you can store them covered in the refrigerator for 3-4 days.

This dish will reheat very well, so I’d recommend making extra to enjoy later in the week!

Close-up of the finished dish on a table

Other delicious chicken recipes

Who says chicken has to be boring? Not me! In fact, I have plenty of chicken recipes full of big, bold flavors that will prove how delicious and satisfying this lean protein can truly be.

Here are a few of my favorites I think you’ll enjoy:

You can also take a look at this collection of low-carb diabetes-friendly chicken recipes for even more inspiration.

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Kung Pao Chicken with Cashews (Lower Sodium)

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Chinese food is notoriously high in sodium. So skip the take-out and enjoy this delicious lower-sodium kung pao chicken with cashews!
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

SAUCE

CHICKEN

  • 2 boneless chicken breasts, (about 1 pound)
  • ground white pepper
  • 1 tablespoon peanut oil, (can use coconut or canola oil)
  • 4 dried red chilies
  • 1 tablespoon dry sherry
  • 1 red bell pepper, (seeded and cut into 1-inch chunks)
  • 2 scallions, (white part thinly sliced and green part cut into 1-inch lengths)
  • 2 tablespoons roasted cashews

Instructions

  • Add the cornstarch and cold broth to a glass jar with a screw-top lid. Shake vigorously until the cornstarch dissolves.
    ½ cup low-sodium chicken or vegetable broth, 1 tablespoon cornstarch
  • Add the tamari or soy sauce, ketchup, vinegar, hoisin sauce, and chili sauce to the jar. Replace the lid and shake again until the mixture is well-combined. Set aside.
    1 tablespoon low-sodium tamari, 1 tablespoon ketchup, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon chili sauce
  • Slice each chicken breast in half lengthwise, then crosswise into 1/2-inch slices. Place the chicken in a bowl and season with white pepper.
    2 boneless chicken breasts, ground white pepper
  • Heat a wok or large skillet over medium-high heat, then add the oil.
    1 tablespoon peanut oil
  • Add the chilies and stir-fry for a few seconds, then add the chicken. Stir-fry for 2 to 3 minutes or until the chicken starts to look opaque, then add sherry and mix well.
    4 dried red chilies, 1 tablespoon dry sherry
  • Shake the sauce in the jar, then pour it into the wok.
  • Bring everything to a boil, then add the red bell pepper.
    1 red bell pepper
  • Stir-fry for another 2 to 3 minutes or until the chicken is cooked through and the sauce has thickened.
  • Remove from heat and stir in the scallions and cashews. Serve immediately.
    2 scallions, 2 tablespoons roasted cashews

Notes

This recipe is for four servings of kung pao chicken.
Don’t eat the dried red chilis. You can plate them for color or discard them before serving.
Cornstarch dissolves much better when mixed with a cold liquid, so refrigerate your broth for an hour or two before cooking.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Kung Pao Chicken with Cashews (Lower Sodium)
Amount per Serving
Calories
287
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1.8
g
9
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.8
g
Monounsaturated Fat
 
1.2
g
Cholesterol
 
83.1
mg
28
%
Sodium
 
545.6
mg
23
%
Potassium
 
355.6
mg
10
%
Carbohydrates
 
14.1
g
5
%
Fiber
 
3.9
g
16
%
Sugar
 
6
g
7
%
Protein
 
34.8
g
70
%
Net carbs
 
10.2
g
* Percent Daily Values are based on a 2000 calorie diet.