Classic Sichuan-Style Kung Pao Chicken

In a medium bowl, combine the chicken with soy sauce, rice wine, and cornstarch. Mix well until the chicken is evenly coated, then let it marinate for about 15 minutes to keep the meat tender and flavorful.

Heat the vegetable oil in a large wok or wide skillet over medium-high heat. Add the dried red chilies and stir-fry briefly until fragrant, watching carefully so they do not burn.

Add the marinated chicken in a single layer. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and fully cooked.

Stir in the garlic and ginger, followed by the bell pepper, zucchini, and green onions. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp and aromatic.

In a small bowl, stir together the sugar, rice vinegar, and sesame oil. Pour this mixture into the wok and toss well to coat the chicken and vegetables evenly.

Add the roasted peanuts and cook for about 1 minute more, just until heated through. Season with salt and black pepper to taste.

Serve immediately, ideally with steamed rice to absorb the rich, flavorful sauce.