1-1/2 pounds boneless, skinless chicken thighs, cut into ¾-inch cubes
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon honey

Honey Glazed Walnuts
1 cup California walnuts
3 tablespoons honey
2 teaspoons white sesame seeds, divided
1-1/2 teaspoons vegetable oil

1 tablespoon water
2 tablespoon low sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons cornstarch

3 tablespoon vegetable oil, divided
2 cups red and green bell pepper, diced
2 teaspoons minced garlic
2 teaspoons minced ginger
8 pieces dried red chilies, seeds removed

Chicken Marinade

  1. Add cut chicken into a large bowl. Add cornstarch, soy sauce, sesame oil and honey. Stir to combine.
  2. Cover with plastic wrap and allow to sit at room temperature to marinate while you make the other parts of the dish.

Honey Glazed Walnuts

  1. Line a small sheet pan with parchment paper or foil, set aside.
  2. Heat a medium sized non stick pan over medium heat. Once the pan is hot, add walnuts, honey, 1 teaspoon sesame seeds and 1-1/2 teaspoons vegetable oil.
  3. Stir and allow to cook for about 5 minutes, stirring every 30 seconds until the walnuts are glazed and honey is caramelized. Very little honey should be left in the pan. Once you see the color change to a light amber, turn off heat.
  4. Immediately transfer to the sheet pan and spread out evenly. Sprinkle remaining 1 teaspoon sesame seeds on top of each walnut. Once the nuts are cool, they will be slightly sticky but crunchy. Break up the pieces and set aside.

In a small bowl combine water, soy sauce, vinegar, honey, sesame oil and cornstarch. Set aside.

Kung Pao Stir-Fry

  1. Heat 1 tablespoon vegetable oil in a wok or pan with high sides until very hot. Add marinated chicken, spreading in an even layer, and allow to cook for 1 minute. Cook for another 2 minutes, tossing and stirring continuously. The chicken should be cooked on the outside and slightly raw in the center. Transfer the cooked chicken to a clean bowl, set aside.
  2. Wipe down wok and add 2 tablespoons vegetable oil to the pan. When very hot, add bell peppers and cook, stirring continuously, until brightly colored and just tender, about 1 minute. Push the bell peppers to the side and add minced garlic and ginger. Cook, frequently stirring until fragrant, about 30 seconds. Add chicken back to the wok, and stir to combine.
  3. Stir the sauce, then add to the wok. Stir and cook until sauce thickens, about 1 minute. Turn off heat, taste and add more salt, pepper and chili peppers as needed.
  4. Serve Kung Pao Chicken with white or brown rice, quinoa or cauliflower rice. Divide chicken evenly in each bowl and top with crunchy honey glazed walnuts.