A staple of American-Chinese restaurants and the safest bet if you're not too familiar with Chinese cuisine, and are eating in North America. It's quick and colorful with green-yellow zucchini, red bell pepper, and soy sauce-brown chicken. Taiwanese influence would have you garnish with chopped scallions. But you must have peanuts in it, or it's not Kung Pao chicken.
I like my own version, made in a cast iron wok with potato starch instead of corn starch and with scallions. Here's a photo. I don't think I want to share this recipe just yet ;)
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