Ingredients:

  • 1 pound (454g) ground chicken (preferably lean)
  • 1 tablespoon (15ml) soy sauce (low sodium)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) white pepper
  • 2 tablespoons (30ml) soy sauce (low sodium)
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) chili garlic sauce (or more, to taste)
  • 1/4 cup (60ml) chicken broth
  • 1 tablespoon (15ml) vegetable oil (or peanut oil)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1/2 cup (50g) dry roasted peanuts (unsalted)
  • 2 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 2-3 dried red chilies, broken in half (optional, for extra heat)
  • 2 green onions, chopped (for garnish)

Instructions:

  1. In a bowl, combine ground chicken with marinade ingredients. Mix well and set aside for at least 10 minutes (or up to 30 minutes).
  2. In a separate bowl, whisk together all sauce ingredients. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook, breaking it up with a spoon, until browned and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
  4. Add garlic, ginger, and dried red chilies (if using) to the skillet and sauté for 30 seconds, until fragrant. Add zucchini and bell pepper and cook until tender-crisp, about 5-7 minutes.
  5. Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce has thickened, about 1-2 minutes.
  6. Stir in peanuts. Garnish with chopped green onions. Serve immediately.