2 tablespoons of peanut oil
6 boneless, skinless chicken thighs sliced thin
1 1/2 tablespoons of cornstarch
1/2 teaspoon of kosher salt
1 8-ounce can of water chesnuts sliced into thin strips
1/2 cup of carrots diced
1/2 cup of celery diced
1/3 cup of onions cut into 2-inch pieces
2 teaspoons of garlic minced
2 cups of cashews
1 cup of chicken broth
1/4 cup of hoisin sauce
1 tablespoon of soy sauce
1 tablespoon of brown sugar
1 teaspoon of sesame oil
1 teaspoon of rice vinegar
1/2 teaspoon of red pepper flakes
4 cups of rice cooked for serving
- Heat a Circulon Ultimum wok 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.