Kung Pao Chicken

By Milisa Armstrong


  • Yield:

    5-6 Servings


Ingredients

  • 2 tablespoons peanut oil
  • 6 boneless, skinless chicken thighs, sliced thin
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1 8 ounce can water chestnuts, sliced into thin strips
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/3 cup chopped green onions, cut into 2-inch pieces
  • 2 teaspoons garlic, minced
  • 2 cups cashews
  • 1 cup chicken broth
  • 1/4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon red pepper flakes
  • 4 cups cooked rice, for serving

Directions

  1. Heat an 12" stir fry over medium-high heat.
  2. Toss chicken thighs with cornstarch until well coated. Add oil to heated pan. Add chicken and season with salt. Cook, stirring often until chicken is browned and cooked through, about 5- 7 minutes.
  3. Add carrots, celery, water chestnuts, green onions and minced garlic. Cook, stirring often until vegetables start to soften, about 5 minutes. Add cashews and stir to combine.
  4. Meanwhile, mix together chicken broth, Hoisin sauce, soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes. Lower heat to medium- high and cook stirring occasionally until sauce thickens, about 5-7 minutes.