Ingredients
1lbground chicken
2tbspvegetable oil,divided
1red bell pepper,minced
1large zucchini,minced
¼cupgreen onion,diced, white part only, in ½-inch pieces
1tspground ginger
1tspground garlic
1tspcrushed red pepper
1tspsesame oil
1tspcooking wine,like white wine
2½tbspsoy sauce
1tbspcornstarch,mixed with 4 tbsp water
2ozpeanuts,dry roasted, crushed
Preparation
Heat a wok or skillet to high heat for 10 seconds.
To a large pan, add 1 tablespoon of canola oil and ground chicken.
Cook until a good crust forms, then break the chicken apart with a spatula.
Cook for an additional 2 to 3 minutes.
Remove the chicken from the pan, then add the other tablespoon of canola oil, red bell pepper, and zucchini.
Increase the heat to high, then cook for 1 to 2 minutes, until just caramelized and slightly cooked.
Add the crushed red pepper, green onions, ginger, garlic, sesame oil, and cooked ground chicken into the wok or skillet.
Stir for 2 to 3 seconds, then immediately add the wine, soy sauce, and water mixed with cornstarch.
Bring it to a boil for 1 minute or so, until the sauce has thickened.
Garnish with crushed peanuts, serve, and enjoy!
