• Step 1

  Make kung pao sauce: Whisk ginger sesame oil paste, Sichuan oil, stir-fry sauce, green onions, soy sauce, vegetarian oyster-style sauce, and sugar in small bowl; set aside.

• Step 2

  Make chicken stir fry: Place chicken in small bowl. Add 3 Tbsp water, 1 Tbsp at a time, working in with hands until water is absorbed. Drizzle 1 Tbsp oil over chicken and work in with hands until absorbed. Sprinkle chicken with 1 1/2 Tbsp cornstarch; work in with hands until absorbed. Cover; chill 30 min.

• Step 3

  Heat 1 Tbsp olive oil in stir-fry pan on HIGH until oil faintly smokes; add peppers and zucchini. Cook, stirring, 2 min. Add diced onions and peanuts; cook, stirring, 2 min. Remove from pan; set aside.

• Step 4

  Heat 1/2 Tbsp olive oil in pan on HIGH; add half of chicken. Cook, stirring to break up pieces, about 2 min until lightly browned and cooked through. Remove from pan; set aside. Repeat process with remaining oil and chicken. Return all chicken to pan.

• Step 5

  Return veggie mixture to pan; add kung pao sauce, sesame oil, and sliced green onions; cook, stirring, 15 sec.

Try replacing peanuts with roasted unsalted whole cashews.

Note: When servings & ingredients are modified, nutrition & directions may vary.