Kung Pao Chicken

Ingredients

• Stir-Fry Sauce
• Scant ½ cup dark soy sauce
• ¼ cup light soy sauce
• 2 tablespoons Chinese cooking wine or dry sherry
• 1 teaspoon ground white pepper
• Chicken
• 1 pound skinless, boneless chicken breast, sliced
• 1 tablespoon arrowroot
• 1 tablespoon stir-fry sauce
• ¼ teaspoon white pepper
• 3 tablespoons vegetable oil, divided
• 3 dried red chilis
• ½ green bell pepper, sliced
• 1 teaspoon finely chopped fresh ginger
• 2 garlic cloves, finely chopped
• ⅓ cup roasted cashews, roughly chopped