Kung Pao Chicken Stir Fry

• 1 lb chicken breast or thighs
• 3 tbsp water
• 1 tbsp olive oil
• 1.5 tbsp cornstarch

Prepare the chicken

Place chicken in a small bowl. Add 3 tbsp water, 1 tbsp at a time, working in with hands until absorbed.

Drizzle 1 tbsp oil over chicken and work in with hands until absorbed.

Sprinkle chicken with 1.5 tbsp cornstarch; ork in with hands until absorbed.

Cover, then chill for 30 minutes.

Prepare the sauce

• 2 tbsp olive oil
• 1 red capsicum
• 1 zucchini, diced
• 1 bunch green onions, green parts sliced, white parts diced
• 1/2 cup dry roasted unsalted peanuts
• 1/2 cup Kung Pao sauce
• 2 tsp toasted sesame oil

Heat 1 tbsp oil in pan on HIGH until oil faintly smokes; add peppers and zucchini. Cook, stirring, 2 minutes.

Add diced onions (whites) and peanuts. Cook, stirring, 2 minutes. Remove from pan, then set aside.

Heat 1/2 tbsp oil in pn on HIGH, add half of chicken. Cook, stirring to break up pieces, about 2 minutes until lightly browned and cooked through. Remove from pan; set aside. Repeat process with remaining oil and chicken. Return all chicken to pan.

Return veggie mixture to pan; add sauce, sesame oil, and sliced onions (greens). Cook, stirring, 15 seconds.