Ingredients
- 1 pound chicken breasts, cut into 1-inch cubes
- 2 tablespoons white wine, divided
- 2 tablespoons soy sauce, divided
- 1 tablespoon brown sugar
- 1/2 cup chicken broth
- 2 teaspoons ketchup
- 1 tablespoon sesame oil
- 1 tablespoon Asian hot chili sauce (Sriracha)
- 1 tablespoon cider vinegar
- 2 tablespoons rice vinegar
- 4 green onions, chopped, reserve green tops for garnish
- 3 cloves minced garlic
- 1 tablespoon canola oil
- 2 cups cubed zucchini
- 1 cup cubed red bell pepper
- 1/2 cup roasted, salted peanuts
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Cooked rice
How to Make
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Step 1: Add 1 tablespoon of wine, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar to a mixing bowl. Add the chicken and mix well. Cover and refrigerate for about 30 minutes.
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Step 2: In another small bowl combine the chicken broth, ketchup, sesame oil, chili paste, vinegars, light parts of green onions, and garlic. Reserve.
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Step 3: Preheat a large non-stick skillet over high heat. Add the vegetable oil and when it starts to shimmer, add the chicken pieces. Stir-fry for about 4 minutes. Add the zucchini and red bell pepper. Stir-fry for another 3-4 minutes, or until the vegetables just begin to get tender. Add the sauce mixture and cook for 3 minutes, or until the chicken and vegetables are cooked.
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Step 4: Stir in the cornstarch mixture, which will thicken the sauce quickly. Turn off the heat, and add the peanuts and garnish with the green onion tops. Serve over rice.
We hope you enjoy this recipe!
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