Kung Pao Chicken

Step 1

Marinate the chicken: In a medium mixing bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk until the cornstarch is dissolved. Add the chicken pieces and stir to coat. Marinate for 15-20 minutes.

Step 2

Make the sauce: In a small bowl, combine the chicken broth, soy sauce, rice vinegar, balsamic vinegar, brown sugar, ginger, sesame oil, garlic and cornstarch. Set aside.

Step 3

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard extra marinade). Cook, stirring occasionally, until chicken is browned and cooked through, about 7-10 minutes. Remove chicken to a clean plate.

Step 4

Add the remaining tablespoon of oil to the pan. Add the red and green bell pepper and stir fry for 2 minutes. Add the zucchini and stir fry for 1 minute more.

Step 5

Whisk the sauce again to make sure everything is well combined. Return the cooked chicken to the pan. Add the green onions, red pepper flakes and the sauce. Cook, stirring often, until the sauce starts to thicken, 1-2 minutes.

Step 6

Stir in the peanuts and serve over rice.