Kung Pao Chicken with Zucchini

INGREDIENTS

medium zucchini, about 8 oz. each, ends trimmed

1 tsp

grape seed or canola oil

6 oz

skinless chicken breasts, cut into ½-inch pieces

Kosher salt and freshly ground black pepper,

1/2

red bell pepper, cut into ½-inch pieces

1 tsp

sesame oil

2 cloves

garlic, minced

1 tsp

fresh ground ginger

2 tbsp

crushed dry roasted peanuts

2 tbsp

thinly sliced scallions along diagonal

For the sauce:

1 1/2 tbsp

reduced soy sauce (tamari for gluten free)

1 tbsp

balsamic vinegar

1 tsp

hoisin sauce

2 1/2 tbsp

water

1/2 tbsp

Sambal Oelek Red Chili Paste (or more to taste)

2 tsp

sugar

2 tsp

cornstarch