Step 1

In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes to overnight. Otherwise, let this sit while you prep the other ingredients.

Step 2

Add all the ingredients for the kung pao sauce in a bowl and set aside.

Step 3

Heat a wok or pan over high heat and add the oil. Wait until the pan is hot and then lay the chicken pieces flat in a single layer – leave out the marinade. In order to get a good sear, don't crowd the pan and leave the chicken pieces alone until you get a golden brown color, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.

Step 4

Add the zucchini, red bell pepper, dried red chilis, and peanuts to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.

Step 5

Next add in the sauce (stir the sauce before adding it as the cornstarch will settle). Saute everything together for 1 - 2 minutes until the sauce has thickened. Top with chopped scallions. Serve immediately.