A Kung Pao chicken recipe without peanuts. This dish is inspired by the popular restaurant chain, Panda Express, and is perfect for those who want to enjoy the flavors of this classic Chinese dish without the added risk of peanut allergies.

Ingredients:
chicken thighs
bell pepper
zucchini
garlic
ginger
soy sauce
oyster sauce
rice vinegar
chili pepper oil

My recipe calls for seasoned chili pepper oil which you can either buy at the store or make yourself. To make yourself just fry up chili pepper flakes in oil with black bean paste. You can find all of these ingredients at your local asian grocer or any international aisle.

To get started, we'll need some boneless, skinless chicken thighs. The key to making the chicken tender and flavorful is to brown it first.

We'll also add some garlic and ginger to give it a little kick of flavor.

Stir-fry the chicken in a hot wok or skillet until it's cooked through and browned on the outside. Then, we'll add our sauce and some diced bell peppers and zuchini to the pan and continue cooking until the vegetables are tender and the sauce has thickened up.