"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry."
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 568 calories;18.1 g fat;66.4 g carbohydrates;32.2 g protein;65 mg cholesterol;696 mg sodium.Full nutrition
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