☐ 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
☐ 1/2 cup chicken broth
☐ 1/4 cup roasted, salted peanuts
☐ salt and ground black pepper to taste
☐ 1/4 cup chopped green onion tops
☐ 4 cups cooked white rice
PREPARATION
1. Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
2. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
3. 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.
4. Mix cornstarch with cold water in a small bowl.
5. 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
6. Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
7. 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.
8. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
