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Ingredients

• 1 pound boneless, skinless chicken breasts. cut into 1-inch cubes
• 2 tablespoons white wine, divided
• 2 tablespoons soy sauce, divided
• 2 tablespoon brown sugar, divided
• 1/2 cup chicken broth
• 1 tablespoon sesame oil
• 1 tablespoon Asian chili paste (sambal)
• 1 tablespoon white vinegar
• 1 tablespoon rice vinegar
• 4 green onions, chopped, light and green parts separated
• 3 cloves minced garlic
• 1 tablespoon vegetable oil
• 2 cups cubed zucchini
• 1 cup cubed red bell pepper
• 1/2 cup roasted, salted peanut halves
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water
• 4 cups cooked white rice

Description

This Easy Chicken Stir-fry Recipe Is Based On The Classic Chinese Dish, Kung Pao Chicken. We're Using Zucchini And Peppers Here, But Almost Any Veggies Will Work In This Recipe.

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