Kung Pao style chicken stir fry

2 chicken breasts, thinly sliced 

1 T. cornstarch 

1 T. red wine or sherry vinegar 

2 red or orange bell peppers, sliced 

2 baby bok choy, chopped into 1 inch pieces 

1 head brocolli, chopped steamed 

1 zucchini, chopped into half moon slices 

3 scallions, chopped 

1 knob ginger, finely chopped 

2 garlic cloves, minced 

1 T. brown sugar 

3 T. soy sauce or coconut aminos 

1 T. sesame oil 

Salt and pepper 

Cashews (optional) 

 1. Prepare sauce by combining brown sugar, soy sauce, and sesame oil in a small bowl. Can adjust amount of soy sauce to taste. 

 2. Toss chicken with salt and pepper, then coat with cornstarch and vinegar. Cook over medium-high heat in a large pot until chicken is mostly cooked through. Remove from pan and set aside. 

 3. Cook ginger and scallions in same pot until fragrent, then add the garlic and cook for another minute or so. 

 4. Add the peppers, bok choy, broccoli and zucchini and cook (covered) until softened. Add the chicken and sauce and add soy sauce as needed. 

 5. When everything is blended and soft, serve over rice.