- 1 tablespoon white wine
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 3 medium green onions, finely chopped (white parts only)
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 tablespoon white vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce, or to taste
- 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
- 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.
03/01/2017
recipepes.com
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