Name: Kung Pao Chicken
Ingredients: The Sauce; ⅓ cup chicken stock (or water); ⅓ cup rice wine (or sherry); 2 teaspoons agave; 2 tablespoons rice vinegar (or rice wine vinegar); ¼ cup tamari (or soy sauce); ¼ teaspoon red pepper flakes (or to taste. Or, ½ teaspoon hot sauce); 1 tablespoon corn starch; The Chicken and Vegetables; 2 tablespoons vegetable oil (divided. Such as grapeseed, avocado, or canola); 1 onion (peeled and sliced); 1 red pepper (seeded and sliced); 1 celery stalk (thinly sliced); 1 teaspoon fresh ginger (peeled and grated); 2 garlic cloves (peeled and sliced); 1 broccoli crown (cut into small, thin-stalked florets); 1 zucchini (sliced); 1 pound boneless chicken thighs (or breast. Thinly sliced); ⅓ cup unsalted peanuts; 2 scallions (sliced)

In a small bowl, whisk together all of the sauce ingredients, except the cornstarch, into a small bowl. Once they’re combined, whisk in the cornstarch until no lumps remain. Set this aside
Place a large skillet, or wok, over a medium-high heat. When it’s hot, add 1 tablespoon of oil, and the onion, pepper, and celery. Sauté for 1-2 minutes, or until they start to cook through and soften a bit. Add the ginger and garlic, and sauté for 30 seconds, or until it’s fragrant
Add the broccoli, and sauté for 2 minutes, or until the broccoli stalks start to soften a bit. If the pan is too hot, and the food starts to stick to the pan, add approximately ¼ cup of the sauce. If this evaporates quickly, add ¼ cup of water to the pan
Add the zucchini, and cook for 2 more minutes. When the zucchini is cooked to your liking, remove the vegetables from the pan, and set them aside in a bowl
Add the remaining tablespoon of oil to the pan, and add the chicken. Let it sit for 1 minute, or until it starts to brown. Continue to cook, stirring occasionally, until the chicken is almost cooked through. Add the vegetables back into the pan, and the remaining sauce. Bring this to a simmer, and add the peanuts. Once the chicken is thoroughly cooked, it's ready to serve. Garnish with the scallions, and serve over rice

Kung Pao Chicken

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