Kung Wow Chicken

• white wine↗1 tablespoon
• soy sauce↗1 tablespoon
• brown sugar↗1 teaspoon
• medium green onions, finely chopped (white parts only)↗3

  finely chopped (white parts only)

• boneless skinless chicken breast, cut into 1-inch pieces↗1 lb

  cut into 1-inch pieces

• SAUCE
• white vinegar↗1 tablespoon
• rice vinegar↗2 tablespoons
• soy sauce, to taste↗1 tablespoon

  to taste

• asian chili paste, to taste (sambal)↗1 tablespoon

  to taste (sambal)

• sesame oil↗1 tablespoon
• brown sugar↗2 tablespoons
• ketchup↗2 teaspoons
• white wine↗2 tablespoons
• garlic cloves, minced↗4

  minced

• VEGETABLES
• tablespoon cornstarch↗1
• tablespoons water↗2
• tablespoons peanut oil2
• cups zucchini, cubed2
• cup red bell pepper, cubed↗1
• cup chicken broth↗1⁄2
• cup dry roasted salted peanut↗1⁄4
• salt & fresh ground pepper
• cup green onion top, chopped↗1⁄4
• cups cooked white rice↗4

Step-by-step instructions

1. 1

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

2. 2

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

3. 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.

4. 4

   Mix cornstarch with cold water in a small bowl.

5. 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. 6

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

7. 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. 8

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