Kung Pao Chicken

Ingredients

½ cup low-sodium soy sauce or tamari

⅓ cup rice vinegar or sherry vinegar

1½ tablespoons sugar

2 tablespoons cornstarch

2 pounds boneless, skinless chicken breasts, thinly sliced

2½ tablespoons toasted sesame oil

1 red bell pepper, diced

1 green bell pepper, diced

1 bunch green onions, white and green parts, cut into 3-inch pieces

½ cup raw cashews or peanuts

1 tablespoon grated fresh ginger

6 garlic cloves, minced

10 dried red chili peppers, cut in half or ¼ teaspoon chili flakes

Cooked rice, for serving (optional)

Method

In a small bowl, combine ¼ cup of the soy sauce, vinegar, and sugar, set aside.

In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. Add the chicken and toss to coat.

Heat 1½ tablespoon sesame oil in a large skillet over medium-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. Transfer the chicken to a plate.

Heat the remaining 1 tablespoon sesame oil in 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, cook, stirring, until fragrant, about 2 minutes more.

Return the chicken to the skillet, add the sauce and stir to combine. Bring the sauce to a simmer, reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 2-3 minutes.

Serve over rice.