Kung Wow Chicken

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk water and cornstarch together in a separate small bowl; set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.'}

📊 Nutrition Facts

Per serving (4 servings total)