Kung Pao Chicken Recipe

Marinade: In a small bowl, add 1 ½ tablespoons soy sauce, 1 tablespoon cooking sherry wine, 1 tablespoon cornstarch, 1 teaspoon olive oil, and 1 teaspoon natural rice vinegar; whisk to combine. Place cubed chicken in a medium bowl or reusable silicone bag and pour Marinade over top. Ensure chicken is fully coated and let marinate 15-30 minutes, covered, in the refrigerator (or marinate overnight).
Prep Sauce: In a small bowl, add 1 ½ tablespoons soy sauce, 1 tablespoon cooking sherry wine, 1 tablespoon natural rice vinegar, 1 teaspoon cornstarch, and pinch kosher salt. Whisk to combine. Set aside. Gather remaining ingredients so everything is ready to go before you cook the chicken.
Cook Chicken: Bring large cast iron skillet to medium-high heat. Add 2 tablespoons extra virgin olive oil and swirl to coat. Add chicken to pan along with 2 teaspoons red pepper flakes. Cook 2-3 minutes per side. Add ¼ cup green onions, 1 tablespoon garlic, 1 tablespoon ginger and Sauce (whisk again before adding). Move chicken around as the sauce thickens and coats the chicken. Ensure chicken is fully cooked (if not let cook another minute or two until it is fully cooked). Add ¼ - ½ cup peanuts and 1 teaspoon sesame oil. Stir to combine.
Serve: Remove from heat and serve with your choice of rice. Garnish with additional crushed peanuts, sesame seeds and sliced green onions.