In a large bowl make a marinade by combining the soy sauce, sesame oil, vinegar, sherry, chili paste, ginger, HALF the green onions, and the cornstarch. Stir until the cornstarch has dissolved.
Cut the chicken into 1/2 inch cubes and place into the bowl with the sauce. Stir to make sure all the chicken is coated in the marinade, let sit for 10 minutes.
Cut the ends off the zucchini. Using a vegetable peeler, peel long ribbons of zucchini. Stack the zucchini ribbons and cut them lengthwise to form long thin strips. Or if you have a spiralizer use it and save some time.
Heat the oil over medium-high in a wok or large pan.
Add the chicken and marinade to the pan and cook, stirring occasionally, until cooked through, about 5 minutes.
Add the zucchini, bell pepper and red pepper flakes to the pan and cook, stirring occasionally, about 2 more minutes.
Serve topped with the crushed peanuts and remaining green onion.
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