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Kung Pao Chicken

kung pao chicken in a cast iron skillet made with bell peppers, green onions, cashews, ginger, garlic and dried chili peppers
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • ½ cup low-sodium soy sauce or tamari
  • 3 tablespoons seasoned rice vinegar
  • 1 ½ tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 pounds boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 green onions, white and green parts, cut into 2-inch pieces
  • ½ cup raw cashews or peanuts
  • 2 teaspoons grated fresh ginger
  • 6 garlic cloves, minced
  • 10 dried red chili peppers, cut in half or ¼ teaspoon chili flakes
  • Sea salt, to taste
  • Cooked rice, for serving (optional)

Method

  1. In a small bowl, combine ¼ cup of the soy sauce, the vinegar, sugar, and ¼ cup water. Set aside.
  2. In 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. Heat 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. Add 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. Return 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. Serve over rice, if desired.