For the marinade:

• 1/4 cup low sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sherry or Shaoxing wine
• 1 and 1/2 pounds chicken breasts or chicken thighs, cut into 1-2 inch pieces
• 1 tablespoon vegetable oil, plus more for searing

For the vegetables:

• 1 tablespoon vegetable oil for sautéing
• 1 red bell pepper, chopped into squares
• 1 green bell pepper, chopped into squares
• 2 small zucchini, sliced lengthwise and chopped into 2 inch pieces
• 1/2 cup onion, chopped
• 4 cloves garlic, smashed and minced
• 1 and 1/2 inches fresh ginger, grated or minced (about 1 tablespoon) or ginger paste

For the sauce:

• 2 teaspoons cornstarch
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon chili crisp (adjust to taste)
• 1/2 cup chicken broth or 1/2 cup water with 3/4 teaspoon Better Than Bouillon Chicken base
• 1 teaspoon orange zest, from 1 orange
• 3 tablespoons fresh orange juice, from 1/2 an orange

To serve:

• 1/2 cup roasted salted peanuts or roasted salted cashews
• Green onions, chopped, for garnish
• White sesame seeds, for garnish
• Hot cooked rice (such as Coconut Jasmine Rice, white rice, brown rice, cauliflower rice, or Basmati rice)