Frango kung pao

Ingredientes

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds boneless, skinless chicken breast (chopped into 3/4-inch pieces)
• 1/4 cup low sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons brown sugar
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons sesame oil
• 3 cloves garlic (minced)
• 1 teaspoon cornstarch
• 2 tablespoons avocado oil or canola oil (divided)
• 1 red bell pepper (chopped into 1-inch pieces)
• 1 green bell pepper (chopped into 1-inch pieces)
• 1 medium zucchini (sliced into 1/2-inch thick half rounds)
• 6 green onions (sliced on the diagonal)
• 1/4-1/2 teaspoon teaspoon crushed red pepper flakes (depending on how spicy you want it)
• 1/2 cup dry roasted peanuts
• cooked rice (for serving)

Modo de preparo

1. 1

   Marinate the chicken: In a medium mixing bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk until the cornstarch is dissolved. Add the chicken pieces and stir to coat. Marinate for 15-20 minutes.

2. 2

   Make the sauce: In a small bowl, combine the chicken broth, soy sauce, rice vinegar, balsamic vinegar, brown sugar, ginger, sesame oil, garlic and cornstarch. Set aside.

3. 3

   Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard extra marinade). Cook, stirring occasionally, until chicken is browned and cooked through, about 7-10 minutes. Remove chicken to a clean plate.

4. 4

   Add the remaining tablespoon of oil to the pan. Add the red and green bell pepper and stir fry for 2 minutes. Add the zucchini and stir fry for 1 minute more.

5. 5

   Whisk the sauce again to make sure everything is well combined. Return the cooked chicken to the pan. Add the green onions, red pepper flakes and the sauce. Cook, stirring often, until the sauce starts to thicken, 1-2 minutes.

6. 6

   Stir in the peanuts and serve over rice.