Dairy-Free & Egg-Free Kung Pao Chicken with Cashews

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes. In a medium bowl, combine the chicken cubes with 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tbsp cornstarch. Stir to coat the chicken evenly and let it marinate for 15 minutes.
2. 2Place a wok or large skillet over medium-high heat. Add 2 tbsp vegetable oil and heat until it shimmers, about 1 minute. Add the 6-8 dried red chili peppers and 1 tsp Sichuan peppercorns to the hot oil. Stir-fry for 30-60 seconds until they become fragrant, being careful not to burn them.
3. 3Add the marinated chicken to the wok. Stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature of the chicken should reach 74°C.
4. 4Add the 4 cloves of minced garlic and 2.54 cm of grated ginger to the wok. Stir-fry for 30 seconds until fragrant.
5. 5Add the 3 sliced scallions and 1/2 cup of cashews to the wok. Stir-fry for 1 minute until the scallions are slightly softened and the cashews are lightly toasted.
6. 6In a small bowl, whisk together the remaining 1/4 cup soy sauce (if you used all of it in the marinade, use more from your pantry), 2 tbsp rice vinegar (if you used all of it in the marinade, use more from your pantry), 1 tbsp sugar, and 2 tbsp water. Pour this sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
7. 7Serve the Kung Pao chicken immediately over cooked rice.

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