Kung Wow Chicken

1 tablespoon white wine

1 tablespoon soy sauce

1 teaspoon brown sugar

3 medium green onions, finely chopped (white parts only)

1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon white vinegar

2 tablespoons rice vinegar

1 tablespoon soy sauce, or to taste

1 tablespoon Asian chili paste (sambal), or more to taste

1 tablespoon sesame oil

2 tablespoons brown sugar

2 teaspoons ketchup

2 tablespoons white wine

4 cloves garlic, minced

1 tablespoon cornstarch

2 tablespoons water

2 tablespoons peanut oil

2 cups cubed zucchini

1 cup cubed red bell pepper

½ cup chicken broth

¼ cup roasted, salted peanuts

salt and ground black pepper to taste

¼ cup chopped green onion tops

4 cups cooked white rice

Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.

Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.

Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.

Mix cornstarch with cold water in a small bowl.

Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes

Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.

Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.

Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.