2green onionsgreen parts sliced (white stems saved for another use), divided
Kung Pao Sauce*
¼cupsugaror more to taste
In a large skillet or wok, heat oil over medium heat.
Meanwhile, toss chicken with ginger, salt, and pepper.
Once oil is hot, add chicken and cook for 5-7 minutes until browned, stirring occasionally.
Add garlic and chile flakes and stir. Cook for 1 minute.
Add zucchini and red bell pepper and cook for 5 minutes or until vegetables are slightly charred, stirring occasionally.
Meanwhile, in a small bowl, whisk together Kung Pao Sauce ingredients. Taste and adjust to taste and set aside.
Add peanuts and about ¾ of the green onions to the skillet and stir to combine.
Add about half of the Kung Pao Sauce* to the skillet and stir to coat chicken and vegetables. Cook for 2 minutes to thicken sauce. If desired, add more sauce and heat through.
Serve over rice. Garnish with remaining green onions.
*These images used about half of the sauce. Add more sauce as desired (yummy for the rice) or serve extra sauce on the side (boil for 2 minutes to thicken). Alternatively, sauce will keep for 2 weeks in the refrigerator to make another recipe of Chicken Kung Pao, or if you prefer less sauce as in these images, you could make a half batch: 2 Tablespoons soy sauce 2 Tablespoons water 2 Tablespoons sugar, or more to taste 1 Tablespoon rice vinegar ½ Tablespoon cornstarch ½ teaspoon sesame oilNutrition Information calculated with half of the sauce.