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Sizzling Kung Pao Chicken

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
95 min
SERVINGS
4 servings
Dinner
Sizzling Kung Pao 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
  • 1/2 cup chicken broth
  • 1/4 cup roasted, salted peanuts
  • salt and ground black pepper to taste
  • 1/4 cup chopped green onion tops
  • 4 cups cooked white rice
Instructions
1
Combine the ingredients of marinade, which include 1 tablespoon of white wine, 1 tablespoon of soy sauce, 1 teaspoon of brown sugar, and finely chopped green onion, in a bowl. Whisk these ingredients together until they are well incorporated.
2
Next, add the chicken pieces to the marinade and coat them evenly. Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour to allow the flavors to penetrate the meat.
3
Now, prepare the sauce by combining all the ingredients in a bowl. Whisk these ingredients thoroughly until they are well blended and set aside to wait for the next step.
4
In a separate bowl, mix cornstarch with cold water until it forms a smooth paste. This will help thicken the sauce later on.
5
Heat peanut oil in a large, non-stick skillet over high heat. Add the chicken to the skillet and cook until it starts to brown, about 2 minutes.
6
Add zucchini and red bell pepper to the skillet and cook for another 2 minutes, stirring constantly. Pour in some chicken broth and stir to combine.
7
Stir the vinegar mixture into the skillet, which includes white vinegar, rice vinegar, 1 tablespoon of soy sauce, sambal chile paste, sesame oil, 2 tablespoons of brown sugar, ketchup, 2 tablespoons of white wine, and garlic. Cook for about 2 minutes until the vegetables are tender and the chicken is cooked through.
8
Stir in the cornstarch mixture until the sauce thickens, about 30 seconds. Remove the skillet from the heat source.
9
Sprinkle some peanuts into the skillet and season with salt and pepper to taste. Stir in some green onion tops for added flavor.
10
Serve the dish over a bed of white rice.