Kung Wow Chicken
Description
Chef John's kung wow chicken recipe is a highly simplified version of kung pao chicken for American palates. It's way more flavorful than a simple stir-fry.
Ingredients
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3 medium green onions, finely chopped (white parts only)
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1 tablespoon white wine
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1 tablespoon soy sauce
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1 teaspoon brown sugar
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1 pound skinless, boneless chicken breast, cut into 1-inch pieces
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2 tablespoons rice vinegar
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2 tablespoons brown sugar
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4 cloves garlic, minced
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1 tablespoon white vinegar
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1 tablespoon Asian chili paste (sambal), or more to taste
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1 tablespoon sesame oil
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2 teaspoons ketchup
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2 tablespoons water
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1 tablespoon cornstarch
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2 tablespoons peanut oil
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2 cups cubed zucchini
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1 cup cubed red bell pepper
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1/2 cup chicken broth
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1/4 cup roasted, salted peanuts
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salt and ground black pepper to taste
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1/4 cup chopped green onion tops
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4 cups cooked white rice
Directions
1
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
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
Whisk water and cornstarch together in a separate small bowl; set aside.
4
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
Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.
6
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
Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.