To a small bowl, add the soy sauce, chicken broth, mirin, and sambal oelek and stir together. Set aside.
To Make the Kung Pao Chicken
To a large skillet over medium high heat, add the olive oil.
Once warm, add in the chopped zucchini and bell peppers. Cook for 2 minutes while stirring frequently.
Add in the chopped garlic & dried chiles. Stir and continue cooking for 2 minutes.
Pour in the frozen CHEF’S CRAFT® Grilled Chicken Breast Chunks. Cook for 6 minutes while stirring. Then cover and continue to cook for an additional 3 minutes until heated through (to 145 degrees) and the veggies are tender.
Pour in the prepared sauce and peanuts and stir.
In a small bowl, make a slurry by whisking together 1 teaspoon cornstarch with 1 teaspoon of rice wine vinegar. Pour into the sauce.
Let the sauce simmer for a couple of minutes to thicken then serve over rice or noodles.
Notes
If you don't like zucchini, snap peas, baby corn, or additional bell peppers may be used. Vegetables help neutralize the heat.If you don't have sambal oelek, Sriracha may be used. If you don't have mirin, dry sherry may be used.If you want more heat, increase the amount of diced dried chilies. Store covered in the fridge for up to 3 days.