Kung Wow Chicken

Name: Kung Wow 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

24 ingredients

8 steps

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.