Kung Pao Chicken

Recipe adapted from Jessica Gavin.

Ingredients:

Marinate Chicken:

• 1 1/2 lb. chicken breast, cut into 1 inch pieces
• 1 1/2 tsp. cornstarch
• 2 TBSP soy sauce
• 2 tsp. sesame oil
• 1/2 tsp. black pepper

Stir Fry Sauce:

• 6 TBSP water
• 6 TBSP soy sauce
• 6 TBSP rice vinegar
• 6 TBSP honey
• 2 TBSP sesame oil

Cornstarch Slurry:

• 2 tsp. cornstarch
• 4 tsp. water

Stir Fry:

• 2 TBSP vegetable oil
• 2 zucchinis, diced into 3/4 inch pieces
• 1 onion, diced into 3/4 inch pieces
• 1 large red bell pepper, diced into 3/4 inch pieces
• 1 TBSP garlic, minced
• 1 TBSP ginger paste
• 1 tsp. crushed red pepper
• 2 TBSP peanuts
• 1 TBSP green onion, sliced

Directions:

1. Marinate Chicken: In a medium bowl, combine diced chicken through black pepper. Set aside while preparing the other ingredients.
2. Stir Fry Sauce: Whisk sauce ingredients in a medium bowl. Set aside.
3. Cornstarch Slurry: Whisk cornstarch and water in a small bowl. Set aside.
4. Cook Chicken: Heat a wok or large sauté pan over medium-high heat. Add vegetable oil. Once hot, add the marinated chicken to the pan in a single layer. Cook without moving for 2 minutes. Stir and cook until no longer pink, about 2 minutes. Transfer to a clean bowl.
5. Cook Zucchini: Sauté the zucchini to get some color; then add water (1 TBSP at a time) until zucchini are fork tender; remove from pan.
6. Cook Onions, Peppers, and Spices: Turn the heat down to medium and add the onions, stir-fry for 1 minute. Add the bell peppers, stir-fry for 1 minute. Add the garlic, ginger, and chili peppers, and cook for 1 minute.
7. Add Chicken and Sauce: Add the chicken back to the pan. Add the sauce and allow it to heat and bubble, 1 to 2 minutes.
8. Add Cornstarch Slurry: Mix the cornstarch slurry and then gradually add it to the pan, stirring to combine. Stir and cook until the sauce thickens, about 1 minute.
9. Serve: Garnish with peanuts and green onions.