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Test Kitchen Approved

7 Spice Kung Pao Chicken

Recipe By Adapted from Food & Wine magazine

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Adapted from Food & Wine magazine

You might think twice about ordering out for Chinese when you see how easy and delicious this weeknight meal is to make.

Serving Suggestions

Serve with rice or noodles. To add more flavor to the rice or noodles, remove the final Kung Pao chicken mixture from the liquid and set aside. Stir the rice or noodles into the remaining sauce. Serve separately. For added heat, serve with a side of sambal oelek or sriracha.


2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces

12 Tbsp. soy sauce, divided

5 Tbsp. sherry, divided

4 Tbsp. cornstarch, divided

6 Tbsp. rice vinegar, divided

5 tsp. sugar

2 Tbsp. sesame oil

¾ cups water

3 Tbsp. vegetable oil

1 (3-inch) piece fresh ginger, peeled and thinly sliced

1 cups whole unsalted cashews

6 scallions, cut into 1-inch slices

Savory Spice ingredients in this recipe


In a large zip top bag, place chicken pieces, 2 Tbsp. soy sauce, 2 Tbsp. sherry, 2 Tbsp. cornstarch, 1 Tbsp. rice vinegar and 2 tsp. Shichimi. Mix to coat chicken thoroughly and place in the refrigerator to marinate for 15 min. or longer. In a medium bowl, mix together remaining soy sauce, sherry, cornstarch and vinegar with sugar, sesame oil, water and garlic and set aside. Heat oil in a wok over medium-high heat. Add chicken with marinade to the wok and lightly brown chicken pieces on all sides, 5 to 6 min. Stir in ginger, remaining Shichimi, prepared sauce mixture and crushed red pepper and cook for 3 to 4 min. Add cashews and cook until lightly browned, 2 to 3 min. Stir in scallions and remove from heat.