Kung Pao Sauce
1

Make the Kung Pao sauce: combine 1/4 cup of soy sauce, rice or sherry vinegar and sugar in a bowl. Stir to combine and set aside.

2

Combine the remaining 1/4 cup of soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform. Toss chicken breast pieces in the soy sauce-cornstarch mixture to coat and set aside.

3

In a large skillet, heat the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces until lightly browned and cooked through—about 3-4 minutes total. Remove the chicken from the pan and set it aside.

4

Once all of the chicken is cooked, use the same skillet to finish the dish.

5

Heat one tablespoon of sesame oil over medium heat. When the pan is hot, stir-fry the bell peppers for about four minutes, until they begin to soften.

6

Add the green onions, cashews, ginger, garlic, and dried chili peppers.

7

Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken breast.

8

Bring the pan to a simmer, and cook until the sauce has thickened— about 2 minutes. Serve over white or brown rice.

Category

Ingredients

Kung Pao Sauce

Directions

1

Make the Kung Pao sauce: combine 1/4 cup of soy sauce, rice or sherry vinegar and sugar in a bowl. Stir to combine and set aside.

2

Combine the remaining 1/4 cup of soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform. Toss chicken breast pieces in the soy sauce-cornstarch mixture to coat and set aside.

3

In a large skillet, heat the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces until lightly browned and cooked through—about 3-4 minutes total. Remove the chicken from the pan and set it aside.

4

Once all of the chicken is cooked, use the same skillet to finish the dish.

5

Heat one tablespoon of sesame oil over medium heat. When the pan is hot, stir-fry the bell peppers for about four minutes, until they begin to soften.

6

Add the green onions, cashews, ginger, garlic, and dried chili peppers.

7

Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken breast.

8

Bring the pan to a simmer, and cook until the sauce has thickened— about 2 minutes. Serve over white or brown rice.

Kung Pao Chicken