Easy Kung Pao Chicken is packed with tender chicken and vegetables, and ready in under 30 minutes! This one pan dinner has the best sauce and is faster than takeout!
Heat a large skillet or wok over medium heat and add the olive oil. Once hot, add the green and red bell peppers and cook for 2 minutes.
Then add the garlic and ginger, red chilis, cashews and peanuts and cook for another minute.
Push the veggies to the side and add the chicken to the center. Cook the chicken through, stirring constantly for about 4-5 minutes.
In a small bowl whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, chicken broth, and cornstarch. Pour over the chicken and bring the sauce to a low simmer.
Let the sauce simmer for 5 minutes before removing the pan from the heat.
Allow the dish to cool for a couple of minutes to allow the sauce to thicken a bit before serving over white rice and garnishing with freshly chopped spring onions.
Notes
NOTE ON CHILIS: The dried red Chinese chilis are usually easy to find at any grocery store. They are small, about 1-2 inches in length. If you can't find them, use 2-3 larger chilis, remove the seeds and slice them small. OR, you can simply stir in about 1/2 Tablespoon of chili paste/chili garlic sauce into the sauce.NOTE ON MAKING AHEAD: This dish can be made ahead. Cook as directed, then freeze in a zip-top bag or other freezer container for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove top.