For an extra boost, einkorn flour has higher quantities of protein and minerals than regular wheat flours. In several muffin, cake, and cookie recipes, einkorn can be used in place of conventional whole wheat flour, cup for cup. To achieve the desired consistency, the milk amount may need to be changed. Extra pancakes can be frozen for later. Add any additional ingredients you’d like.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon white wine
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 3 medium green onions, finely chopped (white parts only)
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 tablespoon white vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce, or to taste
- 1 tablespoon Asian chili paste (sambal), or more to taste
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 teaspoons ketchup
- 2 tablespoons white wine
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons peanut oil
- 2 cups cubed zucchini
- 1 cup cubed red bell pepper
- ½ cup chicken broth
- ¼ cup roasted, salted peanuts
- salt and ground black pepper to taste
- ¼ cup chopped green onion tops
- 4 cups cooked white rice
Instructions
- Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
- Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
- Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
- Mix cornstarch with cold water in a small bowl.
- Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
- Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
- Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
- Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 3 g |
| Sodium | 696 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Added a couple jalapeños. Delicious.
This tasted very sweet to me, even with all the vinegar in it. Probably a matter of personal preference, and those who like a sweet stir fry may really like it.
This meal was very poggers! I’m sure Anakin would have liked this one God rest his soul. If only my little fingers could grasp the fork to eat it myself without having to have Asoka spoon feed it to me.
I needed a stir fry sauce that did not contain wheat due to a wheat allergy. I used a wheat free soy sauce and proceeded with this homemade sauce for my dish. Every store bought sauce seems to start with regular soy sauce which has wheat in it. This turned out nicely for my guest.
I loved it but my husband thought it was too sweet. Don’t know if I’ll make it again because of him.
I didn’t have white wine so added some red wine instead. Kung Pow chicken is hubby’s fav dish from local restaurants; and he LOVES it!!! Really delicious!
I loved it! Simple, and easy to do with Chef John’s directions. I added a few more hot peppers, substituted broccoli for the zucchini – someone in my household actively dislikes zucchini. Great!
We’ve made this two times. Once with chicken thighs and once with shrimp. We use cauliflower rice and it’s excellent.
My husband loved this & he’s not a big fan of stir fry. I would cut the vinegar down just a tiny bit next time
We enjoyed it very much. There is a lot of preparation for the sauce, but it was all worth it!
Really easy and delicious. I love how Chef John shows you how to make a wide variety of meals easily and without being concerned about using ketchup. So he used ketchup, is that a crime???
My husband I really enjoyed this recipe. Someone commented about all the prep work….I did not find this inconvenient at all but I like to chop fresh veggies etc. I just let my chicken marinade while I did the rest. The ONLY change I made was I added more chili sauce. We like spicy dishes. This one is a keeper.
This is definitely one of our new family favorites. Followed the exact recipe and it was great. Going to play around with the ingredients next time. Will share the results.
Delicious, easy, budget friendly, and fairly healthy. We eat this pretty often. I prefer almonds to peanuts for the topping.
This is a really good recipe but next time I will cut the brown sugar down to half of what it calls for. My husband and I both thought it was too sweet.
This is a very easy and delicious dish to make!!!! The only change I made was adding more veggies.
I doubled the marinade and sauce because I had extra vegetables. Very flavorful in a sweet n sour sauce kind of way. I also add about a teaspoon of fresh grated ginger for some extra zing ! Will definitely make again. So adaptable and fun to make.
This is going to be my new go to stir fry. It is perfect the way it is. It will lend itself to many variations, depending on the veggies in the fridge. Looking forward to making it again. I did not have rice vinegar and subbed apple cider vinegar.
Made exactly as written. Certainly a decent meal but a bit involved and nothing special
My hubby said it was good. Not Spicy at all.
This was delicious! I had everything on hand except the chili paste, so I added about 1 tsp of crushed red pepper. I served it over jasmine rice. I also laughed at the comment about needing a sous chef. This was an easy recipe.