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Kung Pao Chicken

 2 lbs Boneless skinless chicken breast, thinly sliced (about 3 chicken breasts)
 ¼ cup Soy sauce (or tamari)
 2 tbsp Cornstarch
 3 tbsp Sesame oil
 1 Red bell pepper, cubed
 1 Green bell pepper, cubed
 1 Bunch green onions, white and green parts, cut into 3" pieces
 ½ cup Cashews (or peanuts)
 10 Dried red chili peppers, cut in half to release their heat
 6 Garlic cloves, minced
 1 tbsp Fresh ginger, minced or grated
Kung Pao Sauce
 ¼ cup Soy sauce (or tamari)
 ⅓ cup Rice vinegar (or sherry vinegar
 2 tbsp Sugar
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.