Infused with fermented chili paste and toasted sesame oil for a Korean twist.
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In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, and 1 tablespoon of sesame oil to create the sauce base.
Toss the cubed chicken with cornstarch and a pinch of salt until evenly coated.
Heat the remaining tablespoon of sesame oil in a large wok or skillet over high heat.
Add the chicken to the wok and sear until browned on all sides, about 5-6 minutes, then remove and set aside.
In the same wok, add the garlic, ginger, and dried chilies, stir-frying for 30 seconds until fragrant.
Add the diced zucchini and cook for 2 minutes until slightly softened but still crisp.
Return the chicken to the wok, pour in the prepared sauce, and toss continuously until the sauce thickens and glazes the ingredients.
Stir in the roasted peanuts and green onions, then serve immediately over steamed rice.
