Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breast (, cut into 1/2" pieces)
  • 2 Tablespoons low sodium soy sauce
  • 1 teaspoon Kosher salt
  • 1 teaspoon cornstarch
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 to 2 Tablespoons granulated sugar
  • 2 Tablespoons water
  • 1 teaspoon cornstarch
  • 2 to 3 Tablespoons oil (, you can use vegetable, peanut or olive)
  • 1 Tablespoon sesame oil (, can sub for another oil if needed)
  • 2 bell peppers (, sliced into bite sized pieces)
  • 1 small zucchini (, cut unto bite sized pieces )
  • 1 bunch green onions (, sliced thin)
  • 1 Tablespoon minced garlic (, about 4 cloves)
  • 1/2 Tablespoon minced ginger
  • 8 dried chili peppers (, optional)
  • red pepper flakes (, to taste)
  • 1/2 cup dry roasted peanuts

Instruction

  • Combine the chicken, soy sauce, salt and corn starch in a large bowl. Set aside.
  • Prep the vegetables and then prep the Kung Pao Sauce. For the sauce combine the soy sauce, rice vinegar, sugar, water and cornstarch in a small bowl. Whisk until smooth.
  • Next heat a large skillet or wok over medium-high heat. Add 2 Tablespoons oil and allow to heat up for 30 seconds. Then add the chicken to the skillet in a single layer. Allow to cook for 1 to 2 minutes and then flip. Cook an additional 1 to 2 minutes or until edges are lightly browned and the center is cooked through (160°F). Then remove chicken and place on a large plate. Quickly run the pan under hot water and carefully wipe down with a paper towel.
  • Next add another Tablespoon of oil to the pan. Cook the bell peppers and zucchini over medium high heat for 3 to 4 minutes, or until tender. Then remove the vegetables onto the plate.
  • Add a Tablespoon of sesame oil to the pan if needed. Then add the garlic, ginger, red pepper flakes (I start with about 1/2 teaspoon), green onions, peanuts and chili peppers if desired. Cook for 1 to 2 minutes or until fragrant. Then pour in the Kung Pao Sauce and simmer until thickened.
  • Add the chicken and vegetables back to the sauce. Toss until combined. Taste and add more salt and red pepper flakes to taste. Serve while hot.