Kung Pao Chicken

1. In a bowl, toss diced chicken with cornstarch until coated. In another bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, and red pepper flakes for the sauce. 2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the pan and set aside. 3. Add the remaining 1 tablespoon of vegetable oil to the pan. Add diced red bell pepper, zucchini, dried chilies (if using), minced garlic, and grated ginger. Stir-fry for 3-4 minutes until vegetables are crisp-tender and fragrant. 4. Return the cooked chicken to the pan. Pour in the prepared sauce and stir quickly to coat everything. Cook for 1-2 minutes until the sauce thickens slightly. 5. Stir in roasted peanuts just before serving. Serve immediately with steamed rice.