Yield: 2 to 3

Very roughly adapted from Eater / Panda Express YouTube Video

This started out as a Panda Express Recipe, but it wasn’t that close to theirs. I modified it and now it is real fine. Skip the dark soy sauce if you want a lighter colored dish like shown above.

• 4oz zucchini, chopped
• 4oz bell peppers, chopped
• 1lb dark meat chicken, bite sized pieces
• 4-8dried whole red peppers
• 2green onions, chopped, whites and green separated
• 1tsp ginger, minced
• 1tsp garlic, minced
• 1TBS soy sauce
• 1TBS dark soy sauce (optional)
• 1TBS Chinkiang black vinegar
• 1TBS Shaoxing cooking wine
• 2tsp sugar
• ½cup water
• 1TBS corn starch mixed in 1 TBS water
• ¼cup peanuts or celery, diced (if you can’t have peanuts)
• 1tsp sesame oil

Chop the vegetables to 1-inch pieces. Blanch and set aside.

Heat a tsp of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they’ll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they’re cooled completely.

Fry chicken. Drain and set aside.

Premix sauce: In a small dish, mix soy sauce, dark soy sauce (optional), Chinkiang black vinegar, Shaoxing cooking wine, sugar, water. Mix and set aside.

Slurry: Mix 1 TBS corn starch in 1 TBS water. Mix and set aside.

Add 1 TBS oil to a hot wok, and add the dried red peppers. Stir for ten seconds. Add the ginger,  garlic, green onion whites, stir. If using celery, add. Stir fry until softened.

Return chicken and blanched veg to wok and add premix sauce.

Add peanuts (if using), stir and drizzle on sesame oil.

Serve.