Kung Wow Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon white
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 3 medium green onions, finely chopped (white parts only)
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon white vinegar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce, to taste
• 1 tablespoon asian chili paste, to taste (sambal)
• 1 tablespoon sesame oil
• 2 tablespoons brown sugar
• 2 teaspoons ketchup
• 2 tablespoons white
• 4 garlic cloves, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons peanut oil
• 2 cups zucchini, cubed
• 1 cup red bell pepper, cubed
• 1/2 cup chicken broth
• 1/4 cup dry roasted salted peanut
• salt & fresh ground pepper
• 1/4 cup green onion top, chopped
• 4 cups cooked white rice

Recipe

• 1 whisk together 1 tablespoon white , 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
• 2 stir in chicken pieces to coat. cover and refrigerate for 1 hour.
• 3 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.
• 4 mix cornstarch with cold water in a small bowl.
• 5 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
• 6 stir in zucchini and red bell pepper; cook for 2 more minutes. add chicken broth and stir.
• 7 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.
• 8 toss in peanuts; season with salt and pepper to taste. stir in green onion tops. serve over white rice.