Ingredients:

  • 1.5 lb Chicken Breast (cubed)
  • 1 Tbsp Soy Sauce (Low sodium preferred)
  • 1 tsp Rice Vinegar
  • 1 Tbsp Cornstarch
  • 1 large Egg White
  • 3 Tbsp Soy Sauce (dark/regular)
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Hoisin Sauce
  • 2 Tbsp Brown Sugar (packed)
  • 1/4 cup Chicken Broth (or water)
  • 1 tsp Sesame Oil (Toasted)
  • 1 tsp Cornstarch
  • 3 Tbsp Oil (Peanut or neutral, high smoke point)
  • 8-10 pieces Dried Red Chilies (e.g., Arbol)
  • 1 tsp Ginger (minced)
  • 2 cloves Garlic (minced)
  • 1 cup Zucchini (cubed)
  • 1 cup Red Bell Pepper (cubed)
  • 1/2 cup Peanuts (roasted, unsalted)
  • 2 stalks Green Onions (sliced)

Instructions:

  1. Cut the chicken breast into 1-inch pieces. In a large bowl, mix the chicken with the 1 Tbsp soy sauce, 1 tsp rice vinegar, 1 Tbsp cornstarch, and the egg white. Toss thoroughly until coated. Marinate for 15 to 30 minutes (this time is included in the total time).
  2. In a separate small bowl, whisk together the 3 Tbsp soy sauce, 2 Tbsp rice vinegar, hoisin sauce, brown sugar, chicken broth, sesame oil, and the final 1 tsp cornstarch. Set aside.
  3. Heat the 3 Tbsp peanut oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the dried red chilies and stir-fry for 30 seconds until fragrant. Add the minced ginger and garlic and cook for another 15 seconds.
  4. Add the marinated chicken to the wok, spreading it into a single layer if possible. Stir-fry for 4-6 minutes until the chicken is cooked through and lightly golden brown.
  5. Add the cubed zucchini and red bell pepper. Stir-fry for 2 minutes until slightly tender-crisp. Whisk the prepared Kung Pao sauce mixture one last time, then pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats all the ingredients, about 1 minute.
  6. Remove the wok from the heat. Stir in the roasted peanuts. Garnish generously with sliced green onions before serving immediately.