Panda-Style Kung Pao Chicken

Instructions

1. 1

   In a medium bowl, combine the chicken pieces with 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sesame oil. Toss to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes at room temperature.

2. 2

   While the chicken marinates, prepare the sauce: In a small bowl, whisk together 3 tbsp soy sauce, optional dark soy sauce, 2 tbsp Shaoxing wine, 1 tbsp rice wine vinegar, sugar, 1 tbsp cornstarch, chicken broth, chili garlic sauce, and 1 tsp sesame oil until smooth. Set aside.

3. 3

   Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.

4. 4

   Add the remaining 1 tbsp vegetable oil to the skillet. Add the dried red chilies and stir-fry for about 30 seconds until fragrant (be careful not to burn them).

5. 5

   Add the minced garlic and grated ginger to the skillet and stir-fry for another 30 seconds until fragrant.

6. 6

   Add the diced bell peppers, onion, and optional zucchini to the skillet. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.

7. 7

   Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk again, then pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.

8. 8

   Stir in the roasted peanuts. Taste and adjust seasoning if needed (add more chili garlic sauce for heat or soy sauce for saltiness).

9. 9

   Serve immediately over steamed rice, garnished with sliced green onions if desired.