Kung Pao Chicken with Cashews

A beloved Sichuan classic reimagined with a local twist, this Kung Pao Chicken is equal parts spicy, tangy, and nutty. Juicy, diced chicken breast is flash-cooked in a wok-fired glaze of soy sauce, Chinese vinegar, and chili paste, creating a slightly sticky sauce that coats every bite.

Crunchy roasted cashews add a buttery richness and textural contrast, while red and green bell peppers contribute natural sweetness and a colorful crunch. Finished with a touch of Sichuan pepper for a mild numbing sensation and topped with spring onions for freshness, this dish is vibrant, balanced, and crowd-pleasing.