Kung Pao Chicken

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!

  • DISH TYPE
    Entrée
  • SERVINGS
    5 to 6
  • PREP TIME
    15 minutes
  • COOK TIME
    30 minutes
  • OCCASIONS
    Everyday

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 chesnuts (sliced into thin strips)
  • 1/2 cup carrots (diced)
  • 1/2 cup celery (diced)
  • 1/3 cup 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 rice (cooked for serving)

Cooking Directions

  • 1
    Heat a Ciculon Ultimum Wok 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.

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