Easy Kung Pao Chicken

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  Soy Sauce, Low Sodium(120g)
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  Vinegar, Rice, Seasoned(45g)
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  Sugar, Granulated White(23g)
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  Cornstarch(30g)
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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Sesame Oil, Toasted(30g)
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  Vegetable oil(30g)
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  Bell Pepper
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  Bell Pepper
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  Green Onion (Scallion)
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  Cashews(120g)
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  Ginger, Fresh Root(10g)
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  Garlic
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  Red pepper flakes(1g)
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  Sea Salt, To Taste

Instructions

1. 1In a small bowl, whisk together ¼ cup soy sauce, the rice vinegar, sugar, and ¼ cup water. Set aside.
2. 2In a large bowl, whisk together the remaining ¼ cup soy sauce and the cornstarch until smooth. Add the chicken and toss to coat evenly.
3. 3Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in a large skillet over high heat until glistening. Working in batches, cook the chicken, stirring occasionally, until golden brown on both sides and internal temperature reaches 165°F, about 8 minutes per batch. Transfer to a plate and add more vegetable oil as needed between batches.
4. 4Add the remaining 1 tablespoon sesame oil to the same skillet over medium heat. Once glistening, add the bell peppers and cook, stirring, until beginning to soften, about 4 minutes.
5. 5Add the green onions, cashews, ginger, garlic, and red pepper flakes to the skillet and cook, stirring, until fragrant, about 2 minutes.
6. 6Return the chicken to the skillet, pour in the reserved sauce, and stir to combine. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce thickens, 2–3 minutes.
7. 7Divide the kung pao chicken evenly into 6 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.