Swapping peanuts for buttery cashews with an extra kick of chili oil.
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In a small bowl, toss the cubed chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch; let marinate for 15 minutes.
Prepare the Kung Pao sauce by whisking together the remaining soy sauce, vinegar, sugar, and the remaining teaspoon of cornstarch in a separate bowl.
Heat a wok over high heat with a splash of neutral oil until shimmering.
Add the marinated chicken to the wok and stir-fry until browned and cooked through, then remove chicken and set aside.
Add the chili oil to the wok, then toss in the dried chilies, ginger, and garlic, stir-frying for 30 seconds until fragrant but not burnt.
Return the chicken to the wok and add the roasted cashews, tossing quickly to combine.
Pour the prepared sauce over the mixture and stir constantly until the sauce thickens and glazes the chicken and nuts.
Turn off the heat and stir in the chopped green onions before serving immediately over steamed rice.
