Ground Kung Pao Chicken

Ingredients

• 1 pound ground chicken
• 2 tablespoons vegetable oil , divided
• 1 red bell pepper , minced
• 1 large zucchini , minced
• 1/4 cup diced green onion , white part only, in 1/2-inch pieces
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon crushed red pepper
• 1 teaspoon sesame oil
• 1 teaspoon cooking wine (I used white wine)
• 2 1/2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 4 tablespoons water
• 2 ounces dry roasted peanuts , crushed

Instructions

     Note: click on times in the instructions to start a kitchen timer while cooking. 

1. Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot! 
2. To a large pan add 1 tablespoon canola oil and ground chicken.
3. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes. 
4. Remove the chicken from the pan, add the other tablespoon of canola oil, red bell pepper and zucchini.
5. Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked. 
6. Add the crushed red pepper, green onions, ginger, garlic, crushed red pepper, sesame oil and cooked ground chicken.
7. Stir for 2-3 seconds and immediately add the wine, soy sauce and water mixed with cornstarch.
8. Bring it to a boil for a minute or so until the sauce has thickened.
9. Garnish with crushed peanuts if desired.

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