Chicken: Make sure to use skinless, boneless chicken breast and cut it into evenly-sized cubes.

Oil: I used sunflower oil, but you can also use any other type of neutral vegetable oil.

Veggies: I used a mix of zucchini and red bell pepper for the veggies, but you can also use any type of veggies you like.

Peanuts: Peanuts add a nice crunchy texture to this kung pao chicken dish. If you are allergic to peanuts, you can use cashews instead.

Chili Flakes: Chili flakes add the spiciness to kung pao chicken, but you can increase or decrease the amount of chili flakes used according to how much heat you can take.

Soy Sauce: I used gluten-free soy sauce (also known as tamari) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead. If you are allergic to soy or would simply prefer to keep this soy-free, you can use coconut aminos instead.

Brown Sugar: I used brown sugar, but you can also use white sugar or cane sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Wine: I used white wine, but rice wine will work too.

Oyster Sauce: I used gluten-free oyster sauce to keep the recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular oyster sauce instead.

Sesame Oil: Sesame oil adds a beautiful flavor to this dish, so I highly recommend that you add it in.

Garlic and Ginger: Make sure you use fresh minced garlic and ginger because they add characteristically Asian flavors to this dish.

Cornstarch: Cornstarch helps to thicken the gravy and give it consistency. Alternatively, if you are allergic to corn, you may use tapioca starch or arrowroot starch as a thickener instead.