kung wow chicken

Ingredients

• Servings: 4
• 1 tablespoon white
• 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
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons peanut oil
• 2 cups cubed zucchini
• 1 cup cubed red bell pepper
• 1/2 cup chicken broth
• 1/4 cup roasted, salted peanuts
• salt and ground black pepper to taste
• 1/4 cup chopped green onion tops
• 4 cups cooked white rice

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• whisk together 1 tablespoon white , 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 , 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.