Begin by cutting the boneless skinless chicken breast into bite-sized pieces. In a mixing bowl, combine the chicken with corn starch, low sodium soy sauce, and dry sherry. Mix well to coat the chicken and let it marinate for 10 to 30 minutes.

While the chicken is marinating, prepare the Kung Pao sauce. In a separate bowl, whisk together low sodium soy sauce, dark soy sauce, chicken broth, Chinese black vinegar, hoisin sauce, and sugar until smooth.

Heat a large pan or wok over medium-high heat and add a tablespoon of oil. Once the oil shimmers, add the marinated chicken. Sauté for about 5-7 minutes until cooked through.

In the same pan, add another splash of oil if needed and toss in the chopped bell peppers, minced garlic, minced ginger, and dried red chili peppers. Stir fry for about 4 minutes until slightly tender.

Pour the prepared Kung Pao sauce into the vegetable mixture and stir continuously for around 2 minutes to thicken. Add the chicken back, stirring to coat.

Toss in chopped green onions and roasted peanuts before serving your BEST Kung Pao Chicken over rice or on its own.