Kung Wow Chicken
Ingredients
- 3 medium green onions, finely chopped (white parts only)
- 3 tablespoons white wine, divided
- 2 tablespoons soy sauce, or to taste, divided
- 1 teaspoon brown sugar
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 tablespoon Asian chili paste (sambal), or more to taste
- 1 tablespoon sesame oil
- 2 teaspoons ketchup
- 2 tablespoons water
- 1 tablespoon cornstarch
- 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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Whisk 3 finely chopped green onion white parts, 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 teaspoon brown sugar together in a bowl. Add chicken pieces; toss to coat. Cover bowl; refrigerate for 1 hour.
- Whisk rice wine vinegar, remaining 2 tablespoons white wine, 2 tablespoons brown sugar, garlic, white vinegar, remaining 1 tablespoon soy sauce, sambal chili paste, sesame oil, and ketchup together in a bowl; set aside.
- Whisk water and cornstarch together in a separate small bowl; set aside.
- Heat peanut oil in a heavy duty, nonstick skillet over high heat. Add chicken; cook and stir until chicken begins to brown, about 2 minutes.
- Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.
- Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in centers, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
- Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.
Source
Original recipe: View Original