Kung Pao Chicken Recipe | Circulon

Ingredients

• 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