This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry.
Prep Time::20 mins
Cook Time::15 mins
Additional Time:: 1 hr
Total Time:: 1 hr 35 mins
Servings::4
Yield::4 servings
Ingredients
1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon brown sugar
3 medium green onions, finely chopped (white parts only)
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon white vinegar
2 tablespoons rice vinegar
1 tablespoon soy sauce, or to taste
1 tablespoon Asian chili paste (sambal), or more to taste
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons ketchup
2 tablespoons white wine
4 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons peanut oil
2 cups cubed zucchini
1 cup cubed red bell pepper
½ cup chicken broth
¼ cup roasted, salted peanuts
salt and ground black pepper to taste
¼ cup chopped green onion tops
4 cups cooked white rice
Directions
Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
Mix cornstarch with cold water in a small bowl.
Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.