Name: Kung Wow Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Ingredients: 1 tablespoon white wine; 1 tablespoon soy sauce; 1 teaspoon brown sugar; 3 medium green onions, finely chopped (white parts only); 1 pound skinless, boneless chicken breast, cut into 1-inch pieces; 1 tablespoon white vinegar; 2 tablespoons rice vinegar; 1 tablespoon soy sauce, or to taste; 1 tablespoon Asian chili paste (sambal), or more to taste; 1 tablespoon sesame oil; 2 tablespoons brown sugar; 2 teaspoons ketchup; 2 tablespoons white wine; 4 cloves garlic, minced; 1 tablespoon cornstarch; 2 tablespoons water; 2 tablespoons peanut oil; 2 cups cubed zucchini; 1 cup cubed red bell pepper; 0.5 cup chicken broth; 0.25 cup roasted, salted peanuts; salt and ground black pepper to taste; 0.25 cup chopped green onion tops; 4 cups cooked white rice

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon brown sugar
3 medium green onions, finely chopped (white parts only)
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon white vinegar
2 tablespoons rice vinegar
1 tablespoon soy sauce, or to taste
1 tablespoon Asian chili paste (sambal), or more to taste
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons ketchup
2 tablespoons white wine
4 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
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

Directions

Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
Mix cornstarch with cold water in a small bowl.
Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

Nutrition Facts (per serving)

568	Calories
18g	Fat
66g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 568
% Daily Value *
Total Fat 18g	23%
Saturated Fat 3g	16%
Cholesterol 65mg	22%
Sodium 696mg	30%
Total Carbohydrate 66g	24%
Dietary Fiber 3g	12%
Total Sugars 13g
Protein 32g
Vitamin C 63mg	314%
Calcium 72mg	6%
Iron 4mg	21%
Potassium 657mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.