Easy Kung Pao Chicken

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  0.5 cup Soy Sauce, Low Sodium
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  3 tbsp Vinegar, Rice, Seasoned
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  1.5 tbsp Sugar, Granulated White
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  2 tbsp Cornstarch
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  2 lbs Chicken Breast, Boneless Skinless

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

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  2 tbsp Sesame Oil, Toasted
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  2 tbsp Vegetable oil
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  1 Bell Pepper(119g)
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  3 Green Onion (Scallion)(45g)
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  0.5 cup Cashews
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  2 tsp Ginger, Fresh Root
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  6 Garlic(18g)
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  0.3 tsp Red pepper flakes
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  Sea Salt, To Taste

Instructions

1. 1Whisk together the soy sauce, rice vinegar, sugar, and ¼ cup water in a small bowl; set aside.
2. 2In a large bowl, whisk together the remaining soy sauce and cornstarch until smooth, then add the chicken and toss to coat evenly.
3. 3Heat the sesame oil and vegetable oil in a large skillet over high heat until glistening (about 1 minute). Working in batches, cook the chicken, stirring occasionally, for 8–10 minutes per batch over high heat until golden brown on both sides and internal temperature reaches 165°F; transfer to a plate and add more vegetable oil between batches as needed.
4. 4Add the remaining sesame oil to the skillet over medium heat; once glistening, add the bell peppers and cook, stirring, for 4–5 minutes over medium heat until beginning to soften.
5. 5Stir in the ginger, fresh garlic, and red pepper flakes and cook for 1–2 minutes over medium heat, stirring constantly, until fragrant.
6. 6Return the chicken to the skillet, pour in the reserved sauce, and add the green onions and cashews; stir to combine and bring to a simmer over medium heat for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
7. 7Divide the kung pao chicken evenly into 6 airtight containers while hot, then let cool to room temperature before sealing and refrigerating.