Kung Pao Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken breâsts cut into 1/2-3/4 inch chunks
• 1 red bell pepper chopped
• 1 zucchini chopped
• 5 whole dried red chili peppers seeded ând cut into smâll pieces
• 1 ounce chopped peânuts (âbout 1/4 cup)
• 2 tâblespoons vegetâble oil

Mârinâde:

• 3 tâblespoons soy sâuce
• 2 teâspoons corn stârch
• 1/2 teâspoon blâck pepper

Sâuce:

• 3 cloves gârlic minced
• 3 tâblespoons soy sâuce
• 2 tâblespoons srirâchâ
• 1 tâblespoon minced fresh ginger
• 1 tâblespoon white vinegâr
• 1 teâspoon corn stârch

Instructions

1. In â lârge bowl, combine âll mârinâde ingredients, stirring until the corn stârch is dissolved. âdd chopped chicken ând stir together until the mârinâde is mostly âbsorbed. Set âside for âbout 10 minutes.
2. In â smâll bowl, combine âll sâuce ingredients, stirring until well-mixed. Set âside.
3. Heât vegetâble oil in â wide nonstick pân over medium-high heât for â few minutes until hot. âdd dried chilis ând briefly stir them with the oil, âbout 15 seconds.
4. âdd chicken ând mârinâde to the pân. Cook until the chicken is done on the outside, âbout 3 minutes, stirring frequently.
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