We all love Asian flavors in our house, but don’t always want to go out to get it especially this time of year when I just don’t feel like I have much time. This dish was simple to make and had much of the flavors of the Kung Pow Chicken you would get going out to eat. I did not add the zucchini as that ingredient somehow did not make it on my shopping list…I did mention it’s a little crazy this time of year right? But in all honesty, there are very few recipes that I make that don’t get changed in one way or another, if not by accident, but by my families taste. So if you forget something or your family prefers a different vegetable, give it a try!
INGREDIENTS
1 pound ground chicken
2 Tablespoons vegetable oil, divided
1 red bell pepper, minced
1 large zucchini, minced
1/4 cup diced scallion, 1/2 inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red pepper
1 teaspoon sesame oil
1 teaspoon white wine
2 1/2 Tablespoons soy sauce
1 Tablespoon cornstarch, mixed with 4 Tablespoons water
2 ounces dry roasted peanuts, crushed
Cooked white rice for serving
DIRECTIONS
Heat wok or skillet on high heat for just a minute or so, just enough to heat the skillet or wok.
To the wok or skillet, add 1 tablespoon Of canola oil and add the ground chicken. Cook the chicken until nice crust forms before breaking apart. Then finish cooking and breaking it apart while it finishes cooking through. Once the chicken is cooked through, remove the chicken from the pan and add the other tablespoon of oil. Add the red bell pepper and the zucchini to the pan, cook on high for 1-2 minutes until just caramelized and just slightly cooked.
Add the red pepper, scallion, ginger, garlic, crushed red pepper, and sesame oil. Add the cooked ground chicken back into the pan, stir and combine all of the ingredients. Add the wine, soy sauce and water mixed with cornstarch. Bring to a boil for a minute or so or until the sauce has thickened.
Garnish with the peanuts. Serve warm over rice.
Enjoy!
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