Kung Pao Chicken

Ingredients

• 1.5 lb Chicken breast
• 1 item Bell pepper
• 1 item Zucchini
• 0.5 cup Roasted peanuts
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 2 cup White rice
• 1 tbsp Chili garlic sauce
• 0.75 tsp Garlic powder
• 0.5 tsp Ground ginger
• 0.25 tsp White pepper
• 0.5 tsp Kosher salt

Directions

1. Cook rice and cut chicken into bite-size pieces.
2. Whisk soy sauce, vinegar, chili garlic sauce, and a splash of water.
3. Stir-fry chicken over high heat until browned, then remove; confirm 165°F in the thickest piece with an instant-read thermometer.
4. Cook pepper and zucchini until crisp-tender, return chicken, and add sauce.
5. Toss in peanuts and serve over rice.

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