Kung Pao Chicken

By Milisa Armstrong
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: 15
  • Cook: 30
  • Course: Entrée
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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

  1. Heat a large skillet 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.
  5. Serve over rice.