Lighter Kung Pao Chicken with Cashews

Kung pao chicken at most takeout counters is fried and swimming in sauce; this version keeps the numbing chili-and-Sichuan-peppercorn character but uses a fast, high-heat sear with minimal oil and a sauce built more on tamari and vinegar than sugar. The cashews still get their moment, toasted separately so they stay crisp.

Because it's built entirely from diced chicken breast, vegetables, and a small amount of sauce rather than a heavy batter or deep-frying, this comes together as a genuinely lean, high-protein dish. Served on its own without rice, it also works as a low-carb dinner if that's what you're after.

Dried chilies are meant to flavor the oil, not necessarily to be eaten — feel free to fish them out if you're sensitive to heat, or leave them in and go for it.