Kung Pao Chicken

By: Milisa Armstrong


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


  1. Heat a Circulon 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.