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Kung Wow Chicken

rice, chicken breast, zucchini, onions, broth, peanuts, vinegar, wine, onion, brown sugar, soy sauce, sesame oil, garlic, ketchup, chili, cornstarch

Kung Wow Chicken -


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


Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
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.
Mix cornstarch with cold water in a small bowl.
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
Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
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.
Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

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