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

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon hoisin sauce, 1 tablespoon chili garlic sauce, 1 tablespoon packed brown sugar, 1 teaspoon cornstarch, and 1/2 cup chicken broth until smooth. Set aside.

Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant, being careful not to burn them. Remove the chilies and peppercorns with a slotted spoon and set aside.

Add the remaining 1 tablespoon of peanut oil to the wok. Increase heat to high. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until browned and mostly cooked through. Remove the chicken from the wok and set aside.

Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the red bell pepper, zucchini, and the white and light green parts of the green onions. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens.

Stir in the roasted peanuts and the reserved dried red chilies and Sichuan peppercorns. Toss to combine.

Serve immediately over steamed rice, garnished with the reserved green onion tops.


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

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon hoisin sauce, 1 tablespoon chili garlic sauce, 1 tablespoon packed brown sugar, 1 teaspoon cornstarch, and 1/2 cup chicken broth until smooth. Set aside.

Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant, being careful not to burn them. Remove the chilies and peppercorns with a slotted spoon and set aside.

Add the remaining 1 tablespoon of peanut oil to the wok. Increase heat to high. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until browned and mostly cooked through. Remove the chicken from the wok and set aside.

Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the red bell pepper, zucchini, and the white and light green parts of the green onions. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

Return the cooked chicken to the wok. Give the prepared Kung Pao sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer, stirring constantly, and cook for 1-2 minutes until the sauce thickens.

Stir in the roasted peanuts and the reserved dried red chilies and Sichuan peppercorns. Toss to combine.

Serve immediately over steamed rice, garnished with the reserved green onion tops.
