Kung Pao Chicken

Kung Pao Chicken

By: Milisa Armstrong

Skip take-out and create a meal at home in under a hour the entire family will love!

Serves 5-6


  • 2 tablespoons peanut oil
  • 6 boneless, skinless chicken thighs, sliced thin
  • 1 1/2 tablespoons cornflour
  • 1/2 teaspoon kosher salt
  • 1 225g can water chestnuts, sliced into thin strips
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/3 cup chopped 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 chilli flakes
  • 4 cups cooked rice, for serving


  1. Heat a large skillet or stir fry over medium-high heat.
  2. Toss chicken thighs with cornflour 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 chilli. Lower heat to medium- high and cook stirring occasionally until sauce thickens, about 5-7 minutes.
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