Kung 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 Time:15
Ingredients
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
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.
