Quick Ground Kung Pao Chicken with Zucchini Peppers

Ingredients

• 1 pound (454g) ground chicken (preferably lean)
• 1 tablespoon (15ml) soy sauce (low sodium)
• 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5ml) cornstarch
• 1/2 teaspoon (2.5ml) ground ginger
• 1/4 teaspoon (1.25ml) white pepper
• 2 tablespoons (30ml) soy sauce (low sodium)
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) honey or maple syrup
• 1 tablespoon (15ml) cornstarch
• 1 teaspoon (5ml) sesame oil
• 1/2 teaspoon (2.5ml) chili garlic sauce (or more, to taste)
• 1/4 cup (60ml) chicken broth
• 1 tablespoon (15ml) vegetable oil (or peanut oil)
• 2 cloves garlic, minced
• 1 inch (2.5cm) ginger, minced
• 1/2 cup (50g) dry roasted peanuts (unsalted)
• 2 medium zucchini, chopped
• 1 red bell pepper, chopped
• 2-3 dried red chilies, broken in half (optional, for extra heat)
• 2 green onions, chopped (for garnish)