This is a traditional Sichuan dish named after a man called Ding Baozhen (1820–1886), who was a Governor during the Qing dynasty. His official title was Gong Bao (Kung Pao), a palace guardian.
This doesn’t take long, in fact the preparation takes longer than the cooking process.
Make a stock by combining the below then set aside:
50 ml chicken stock
1T soy sauce
1T tomato puree
1t brown sugar
1t rice wine vinegar
1t (heaped) cornflour
Stir fry slice chicken breast in sesame oil for 2 – 3 minutes then set aside.
Stir fry sliced red onion, spring onion (white part), garlic and ginger, green pepper, carrot and frozen peas (or vegetables of choice) for 2 minutes then add some cashew nuts and chilli flakes – fry for another 2 minutes.
Return chicken and stock then cook for 3 – 4 minutes until the stock has thickened and the chicken is cooked thoroughly. The vegetables should have a bit of a crunch.
Sprinkle with chopped spring onion (green part) and sesame seeds. Serve immediately.