Kung Pao Chicken

Ingredients:

For the Marinade:

1 lb (450g) chicken breast, diced

1 tablespoon soy sauce

1 tablespoon Chinese rice wine (or sherry)

1 teaspoon cornstarch

For the Stir-Fry:

2 tablespoons vegetable oil

3-4 dried red chilies (adjust to taste)

3 garlic cloves, minced

1 teaspoon ginger, minced

1/2 cup bell pepper, diced

1/2 cup zucchini, diced

1/2 cup unsalted peanuts

For the Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon sugar

1 teaspoon sesame oil

Instructions:

Marinate the Chicken: In a bowl, combine the chicken with soy sauce, rice wine, and cornstarch. Let it marinate for about 15-30 minutes.

Prepare the Sauce: In a small bowl, mix together the ingredients for the sauce: soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil. Set aside.

Stir-Fry: Heat the vegetable oil in a wok or large pan over medium-high heat. Add the dried chilies and stir-fry for about 30 seconds until fragrant.

Cook Chicken: Add the marinated chicken to the pan and cook until browned and cooked through, about 5-7 minutes.

Add Vegetables: Stir in the minced garlic, ginger, bell pepper, and zucchini. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Combine Everything: Pour the sauce over the chicken and vegetables, stirring to coat. Add the peanuts and cook for another minute until heated through