Kung Pao Chicken

From Wegmans MENU Magazine. Kevin was over the top over this meal. We served it over rice. Wegmans was out of their Kung Pao Sauce so I ended up with a Kikkoman packet that you mixed with water.

2 Tbsp Wegmans Pure Olive Oil, divided
1/2 sweet red pepper, cored, seeded, 1-inch dice (about 1/2 cup)
1 (about 1/4 lb) zucchini, trimmed, 1-inch dice (about 1 cup)
1 bunch green onions, trimmed, white parts diced, green parts thinly sliced, divided
1/2 cup Food You Feel Good About Dry Roasted Unsalted Peanuts
1 pkg (about 1 lb) Food You Feel Good About Seasoned Chicken Breast Strips
1/2 cup Food You Feel Good About Kung Pao Sauce
1/2 Tbsp Food You Feel Good About Pure Toasted Sesame Oil

Heat 1 Tbsp olive oil in stir-fry pan on HIGH until oil faintly smokes; add peppers and zucchini. Lower heat ad cook until tender.

Cook, stirring, 1 min. Add diced onions and peanuts; cook, stirring, 1 min. Remove from pan; set aside.

Heat remaining olive oil in pan on HIGH; add chicken. Cook, stirring to break up pieces, about 6 min until lightly browned and cooked through.

Return veggie mixture to pan; add sauce. Cook, stirring, 2 min. Add sliced onions and sesame oil; cook, stirring, 1 min.