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, combine ¼ cup of the soy sauce, the vinegar, sugar, and ¼ cup water. Set aside.
2. 2In a large bowl, whisk together the remaining ¼ cup of soy sauce and the cornstarch until smooth. Add the chicken and toss to coat.
3. 3Heat 1 tablespoon of the sesame oil and 1 tablespoon of the vegetable oil in a large skillet over high heat. Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, about 8 minutes total per batch. Add the remaining vegetable oil as needed. Transfer the chicken to a plate.
4. 4Add the remaining 1 tablespoon sesame oil to the same skillet over medium heat. Once the oil is glistening, add the bell peppers and cook, stirring, until they begin to soften, about 4 minutes. Add the green onions, cashews, ginger, garlic, and dried chili peppers and cook, stirring, until fragrant, about 2 more minutes.
5. 5Return the chicken to the skillet and add the reserved sauce. Stir to combine and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Season to taste with salt.
6. 6Serve over rice, if desired.