Ingredients

• 12 oz penne pasta, dried
• 2 tbsp peanut oil
• 2 tbsp fresh ginger, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 scallion whites, cut into 1-inch pieces
• 8 dried red chilies
• 1 lb boneless skinless chicken thighs, 1/2-inch pieces
• 1 medium yellow onion, 1/2-inch pieces
• 1 green bell pepper, 1/2-inch pieces
• 1 red bell pepper, 1/2-inch pieces
• 1 medium zucchini, 1/2-inch pieces
• 1/4 cup soy sauce
• 2 tbsp Chinese black vinegar
• 2 tbsp Chinese rice wine (Shaoxing or Chaoshan)
• 2 tbsp sugar
• 1.5 tbsp cornstarch
• 3/4 cup water
• 1/2 cup roasted peanuts, roughly chopped
• 4 scallion greens, thinly sliced

Steps

1. Bring a large pot of water to a boil and cook {{penne pasta:12 oz}} until al dente. Drain and set aside.
2. In a bowl, whisk together {{soy sauce:1/4 cup}}, {{Chinese black vinegar:2 tbsp}}, {{Chinese rice wine:2 tbsp}}, {{sugar:2 tbsp}}, and {{cornstarch:1.5 tbsp}} until smooth, then whisk in {{water:3/4 cup}} to make the sauce.
3. Heat a large wok or skillet over high heat. Add {{peanut oil:2 tbsp}}, then add {{fresh ginger:2 tbsp}}, {{garlic:4 garlic cloves}}, {{scallion whites:4 scallion whites}}, and {{dried red chilies:8 dried red chilies}}. Stir-fry 30–60 seconds until fragrant.
4. Add {{chicken thighs:1 lb}} and stir-fry until just cooked through, 4–5 minutes.
5. Push the chicken to the sides and add {{yellow onion:1 medium yellow onion}}, {{green bell pepper:1 green bell pepper}}, {{red bell pepper:1 red bell pepper}}, and {{zucchini:1 medium zucchini}} to the center. Stir-fry 2–3 minutes until crisp-tender, then toss everything together.
6. Stir the sauce and pour it into the pan. Bring to a simmer and cook 1–2 minutes until thickened and glossy.
7. Add the cooked {{penne pasta:12 oz}} and toss until evenly coated; simmer 1 minute to heat through.
8. Serve hot and garnish with {{roasted peanuts:1/2 cup}} and {{scallion greens:4 scallion greens}}.