Kung Pao Chicken
By Milisa ArmstrongKung Pao Chicken is the perfect weeknight dinner. Skip the take-out counter and create a healthier version that can be ready in under an hour and the entire family will love it!
- Prep: 15
- Cook: 30
- Course: Entre
All you need for this recipe and more...
INGREDIENTS
- boneless skinless chicken thighs
- brown sugar
- can water chestnuts
- cashews
- Chicken Broth
- cooked rice for serving
- Cornstarch
- diced carrots
- diced celery
- Green onions
- Hoisin Sauce
- kosher salt
- minced garlic
- Peanut oil
- red pepper flakes
- rice vinegar
- Sesame Oil
- soy sauce
DIRECTIONS
- Heat a large skillet over medium-high heat.
- 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.
- 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.
- 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.
- Serve over rice.
