2 tablespoons peanut oil
6 boneless, skinless chicken thighs, (about 2 pounds), 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 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
- Heat a large frying pan 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.