For the Meat and Marinade:

1 ½ pounds boneless, skinless chicken thighs or breasts (cut into 1-inch cubes)

2 tablespoons vegetable oil

1/3 cup water

1/3 cup low sodium soy sauce

1/3 cup rice wine vinegar

¼ cup brown sugar

2 tablespoons hoisin sauce

4 cloves garlic (minced)

1 teaspoon grated ginger

6-10 dried red chili peppers (split and seeds removed)

2 tablespoons cornstarch + 2 tablespoons water

For the Stir-fry:

1 red bell pepper (chopped)

1 zucchini (cut into 1-inch pieces)

1 tablespoon vegetable oil

1/3 cup peanuts

Green onions (chopped, for garnish)

Rice (for serving)

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Prepare the Chicken and Sauce:
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chicken cubes and cook for 3-4 minutes until browned on all sides. Transfer the chicken to the slow cooker.
Make the Sauce:
- In a bowl, combine the water, soy sauce, rice wine vinegar, brown sugar, hoisin sauce, garlic, ginger, and dried chili peppers. Stir well to combine.
Cook the Chicken:
- Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4-6 hours, or until the chicken is cooked through and tender.
Thicken the Sauce:
- About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker to thicken it. Continue to cook for the remaining 30 minutes.
Prepare the Vegetables:
- While the chicken cooks, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the red bell pepper and zucchini, cooking for 3-4 minutes until the vegetables are just tender. Set aside.
Finish the Dish:
- Once the chicken is ready, stir in the cooked bell pepper, zucchini, and peanuts. Mix well to combine.
Serve:
- Serve the Kung Pao Chicken over a bed of steamed rice. Garnish with chopped green onions and enjoy!

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in the microwave or on the stovetop. Add a splash of water or chicken broth if the sauce thickens too much.

Vegetarian Version: Substitute the chicken with tofu or tempeh for a plant-based version. Press the tofu before cooking to remove excess moisture.

Spicy Version: Add extra chili peppers or sriracha to adjust the spice level.