Kung Wow Chicken

Recipe View In a bowl, whisk together the finely chopped white parts of the green onions, white wine, soy sauce, and 1 teaspoon of brown sugar. Add the chicken pieces, ensuring they are well coated. Cover the bowl and refrigerate for 1 hour.

Recipe View In a separate bowl, whisk together the rice wine vinegar, the remaining 2 tablespoons of white wine, 2 tablespoons of brown sugar, minced garlic, white vinegar, the remaining 1 tablespoon of soy sauce, sambal chili paste, sesame oil, and ketchup. Set this flavorful mixture aside.

Recipe View In a small bowl, whisk together water and cornstarch until smooth. Set aside to create a thickening agent for the sauce.

Recipe View Heat peanut oil in a heavy-duty, nonstick skillet over high heat. Add the marinated chicken and cook, stirring frequently, until the chicken begins to brown (approximately 2 minutes).

Recipe View Introduce the cubed zucchini and red bell pepper to the skillet. Cook for an additional 2 minutes, stirring to ensure even cooking. Then, add the chicken broth and stir to combine.

Recipe View Pour the vinegar mixture into the skillet. Cook and stir until the vegetables become tender and the chicken is no longer pink in the centers (approximately 2 minutes). Stir in the cornstarch mixture and continue cooking until the sauce thickens (approximately 30 seconds). Remove from heat.

Recipe View Toss in the roasted peanuts and season generously with salt and black pepper to taste. Stir in the chopped green onion tops. Serve the Kung Wow Chicken immediately over a bed of fluffy white rice.