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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry. 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 |
Directions:
1. Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
2. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
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. Mix cornstarch with cold water in a small bowl.
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. Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
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. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
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