Make your Kung Pao sauce ahead of time
1/2 C veggie broth
2 TBL black rice vinegar or a dark balsamic vinegar
1 TBL white sugar
1 TBL soy sauce
1 TBL Hoisin sauce
1 TBL corn starch
2 tsp tomato paste
1 tsp Sriracha
Heat in sauce pan till simmering
Remove from heat and add chunks of red bell pepper and green bell pepper
Boneless and skinless breasts or thighs, cut into bite sized pieces.
Mix in a paper bag
– 1 TBL cornstarch
– 1 TBL AP flour
– 1 tsp salt
– 1 tsp white pepper
Put in chicken pieces and shake to cover all pieces
Heat wok or other heavy pan to a very high heat
Put in 1 TBL sesame oil
Add 2-8 red whole Sichuan or Thai chilies
Add chicken and toss until browned
Add 1 TBL rice wine vinegar to deglaze
Add your Kung Pao sauce and stir until thickened
Plate and top with scallions and cashews
