Kung Wow Chicken

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

Instructions

Step 1
Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.

Step 2
Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.

Step 3
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.

Step 4
Mix cornstarch with cold water in a small bowl.

Step 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

Step 6
Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.

Step 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.

Step 8
Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

Kung Wow Chicken

Ingredients

Instructions

Tags

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