Kung Pao Chicken

This is a quick and easy meal for any night of the week.  It's full of fresh vegetables with a spicy, flavorful sauce!

Kung Pao Chicken

Ingredients

Stir-Fry

• 4 chicken thighs, boneless skinless or 6 chicken tenders or 2 chicken breasts, diced
• 2 Tbsp. avocado oil
• 1 small red onion, sliced
• 2 bell peppers, diced
• 1 zucchini, diced
• 1/2 cup frozen edamame
• 1/2 cup peanuts

• Stir-Fry Sauce

• 3 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 2 Tbsp. dry white wine
• 2 tsp. sesame oil
• 1 tsp. sriracha
• 4 cloves garlic, grated
• 1 tsp. freshly cracked black pepper

Serves 4
Cook time: 20 minutes

Heat a large sauté pan or wok over medium-high heat.  Add avocado oil and sear chicken on sides (you want it mostly, but not completely cooked through).  When cooked, remove chicken and set aside.
While chicken is cooking, chop vegetables and to pan once chicken is removed; add onion and peppers together, once they begin to soften add zucchini. Meanwhile, make stir-fry sauce: combine oyster sauce, soy sauce, white wine, sesame oil, sriracha, garlic, ginger, and pepper in a mason jar and shake to combine.  Once zucchini is cooked to your taste (I like a bite in all my vegetables) add sauce along with edamame, peanuts and chicken.  Stir to combine and cook until chicken is cooked through and pan is deglazed.
Serve over rice or quinoa.