Kung Pao Chicken

3 boneless chicken breasts, cut into thin strips

1/4 cup reduced sodium soy sauce

2 tbsp cornstarch

3 tbsp sesame oil

1 red bell pepper, cubed

1 green bell pepper, cubed

2 cups broccoli florets

1 bunch green onions, white and green parts, cut into 2 inch pieces

1/2 cup cashews

dried red pepper flakes, to taste (the flakes will determine spice level of your dish)

5 garlic cloves, minced

1 tbsp fresh ginger, grated
cooked rice for serving

For sauce:

1/4 cup reduced sodium soy sauce

1/3 cup rice vinegar

2 tbsp sugar

Make sauce:  whisk together soy, rice vinegar and sugar, set aside. In large bowl whisk cornstarch into 1/4 cup soy sauce, add chicken to coat and set aside. In large skillet, heat oil over medium high heat. Cook chicken in batches until done, remove from pan and add more sesame oil, then cook bell pepper about 4 minutes, stirring often.  Add broccoli and onions and cook a couple of more minutes then stir in cashews, red pepper flakes, garlic and ginger. Cook another 2 minutes and add the sauce, mix well, bring to a simmer and cook about 2 minutes until sauce thickens. Serve over rice.