Kung Pao Chicken with Cashews

Ingredients

• 1.5 lbs Chicken Breast
• 1 cup Cashews
• 4 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 2 tbsp Cornstarch
• 8-10 Dried Chili Peppers
• 4 cloves Garlic
• 1 inch Ginger
• 3 Scallions
• 3 tbsp Vegetable Oil
• 1 Zucchini
• 1 Bell Pepper (Red)

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch cubes. In a medium bowl, combine the chicken cubes with 2 tbsp Soy Sauce and 1 tbsp Cornstarch. Stir to coat evenly. Let the chicken marinate for 15 minutes at room temperature.
2. 2While the chicken marinates, prepare the sauce. In a small bowl, whisk together the remaining 2 tbsp Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Sugar, and the remaining 1 tbsp Cornstarch until smooth. Set aside.
3. 3Prepare your aromatics and vegetables. Finely mince the 4 cloves Garlic and the 1 inch Ginger. Slice the 3 Scallions into 1-inch pieces. Cut the 1 Zucchini into 1-inch pieces. Cut the 1 Red Bell Pepper into 1-inch pieces.
4. 4Heat a wok or large skillet over high heat until it just begins to smoke, about 450°F (230°C). Add the 3 tbsp Vegetable Oil. Once the oil is shimmering, carefully add the 8-10 Dried Chili Peppers, minced Garlic, and minced Ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
5. 5Add the marinated 1.5 lbs Chicken Breast to the hot wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
6. 6Add the 1 Zucchini and 1 Red Bell Pepper to the wok with the chicken. Stir-fry for 2 minutes until the vegetables are slightly tender but still crisp.
7. 7Pour the prepared sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken and vegetables. The sauce should be glossy.
8. 8Stir in the 1 cup Cashews and the sliced 3 Scallions. Cook for an additional 30 seconds to heat through. Serve immediately over rice.

Substitutions

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