Kung Pao Chicken

Instructions

1. In a medium bowl or zip-top bag, combine 1 tablespoon soy sauce, 2 teaspoons rice wine vinegar, 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, and the salt. With a fork, whisk to combine and dissolve the cornstarch.
2. Add the chicken and toss gently to coat. Cover or seal closed and marinate in the fridge for at least 20 minutes and up to 4 hours.
3. When you’re ready to cook, in a small bowl combine the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, honey, red pepper flakes, and 2 teaspoons cornstarch. Whisk to combine and dissolve the cornstarch.
4. In a large skillet or wok, heat 1 tablespoon canola oil over medium-high heat. Once the oil is hot and shimmering, add the chicken along with its marinade. Cook, undisturbed, until the chicken is golden brown on one side and releases from the pan, 1-2 minutes. Toss the chicken to redistribute it with a spatula or large spoon. Continue to cook until the chicken is golden brown on all sides (the chicken will not yet be cooked through), 1-2 more minutes. Transfer chicken to a bowl.
5. To the skillet, add the remaining tablespoon of canola oil over medium-high heat. When hot, add the bell pepper, onion, and celery and cook, stirring constantly, until the vegetables are bright and crisp-tender, about 1-2 minutes. If using nuts, add them now.
6. Add the garlic, ginger, and white and light green parts of the green onions. Cook until fragrant, about 30 seconds, then return the chicken and any accumulated juices to the skillet, along with the sauce mixture. Cook, stirring constantly, until everything is well coated in sauce and the chicken is cooked through, about 1 more minute.
7. Garnish with sliced dark green onions and serve over rice.