KUNG WOW CHICKEN

Kung Wow Chicken image

Provided by Lavender Lynn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon brown sugar
3 medium green onions, finely chopped (white parts only)
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon white vinegar
2 tablespoons rice vinegar
1 tablespoon soy sauce, to taste
1 tablespoon asian chili paste, to taste (sambal)
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons ketchup
2 tablespoons white wine
4 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons peanut oil
2 cups zucchini, cubed
1 cup red bell pepper, cubed
1/2 cup chicken broth
1/4 cup dry roasted salted peanut
salt & fresh ground pepper
1/4 cup green onion top, chopped
4 cups cooked white rice

Steps:

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 : Calories 636.7, Fat 21.1, SaturatedFat 3.5, Cholesterol 72.6, Sodium 883.8, Carbohydrate 74, Fiber 3.7, Sugar 12.9, Protein 35.1