In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, and vegetable oil. Toss until every piece is evenly coated.

Allow the chicken to marinate for about 15 minutes. This simple marinade helps keep the chicken tender while creating a light coating that browns beautifully during stir-frying.

In a separate bowl, whisk together the soy sauce, oyster sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth until smooth.

Set the sauce aside so it’s ready to pour into the wok once the vegetables and chicken have cooked.

Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Add the marinated chicken in a single layer and cook for about 5–6 minutes, stirring occasionally, until the chicken is lightly browned and fully cooked. Remove it from the pan and set aside.

Add the remaining vegetable oil to the wok.

Stir-fry the onion, zucchini, and red bell pepper for about 3–4 minutes until they’re crisp-tender. Add the garlic, ginger, and dried chili peppers, cooking for another minute until fragrant.

Return the cooked chicken to the wok along with the roasted peanuts.

Pour in the prepared sauce and stir continuously for 2–3 minutes until it thickens and evenly coats the chicken and vegetables.

Remove the wok from the heat and sprinkle the sliced green onions over the Kung Pao Chicken. Give everything one final toss so the fresh onions are evenly distributed throughout the dish.

Serve immediately over steamed jasmine rice, brown rice, fried rice, or noodles. Garnish with extra roasted peanuts and sesame seeds if desired for additional crunch and flavor.