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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.
Yield:5-6 servings
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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
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