Kung Wow Chicken

Name: Kung Wow Chicken
Total time: 95
Yield: 4
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; ½ cup chicken broth; ¼ cup roasted, salted peanuts; salt and ground black pepper to taste; ¼ cup chopped green onion tops; 4 cups cooked white rice

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

4 servings

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1 tablespoon white wine
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1 tablespoon soy sauce
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1 teaspoon brown sugar
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3 medium green onions, finely chopped (white parts only)
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1 pound skinless, boneless chicken breast, cut into 1-inch pieces
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1 tablespoon white vinegar
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2 tablespoons rice vinegar
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1 tablespoon soy sauce, or to taste
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1 tablespoon Asian chili paste (sambal), or more to taste
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1 tablespoon sesame oil
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2 tablespoons brown sugar
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2 teaspoons ketchup

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2 tablespoons white wine
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4 cloves garlic, minced
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1 tablespoon cornstarch
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2 tablespoons water
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2 tablespoons peanut oil
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2 cups cubed zucchini
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1 cup cubed red bell pepper
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½ cup chicken broth
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¼ cup roasted, salted peanuts
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salt and ground black pepper to taste
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¼ cup chopped green onion tops
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4 cups cooked white rice

Instructions

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.