Step 1: Slice chicken breast into thin pieces, about bite-sized. In a large bowl, mix 1/4 cup cornstarch, 1/4 water, salt and egg (crack the egg into separate bowl, whisk until white and yolk are combined, and add half to your cornstarch mixture). Add chicken to mixture and stir until well coated, cover with plastic wrap, and refrigerate for 1 hour. If you plan to serve rice with this dish, start it now. 

Step 2: Stir 2 Tbsp of cornstarch into 3 Tbsp of water. Stir in sesame chili oil, rice vinegar, soy sauce, white wine, brown sugar, Worcestershire sauce, and ground ginger. Chop scallions and garlic, and roughly chop peanuts, and add to the sauce mixture. 

Step 3: Dice the zucchini and red bell pepper.

Step 4: Velvet your chicken: Heat up a large skillet or wok  - let it get very hot. Add 2 Tbsps of vegetable oil to the skillet, and then add your chicken. It will cook very quickly.  Push it around with a spatula. Keep the chicken on the heat until cooked all the way through, then remove from heat. At this point, the chicken will not be very pretty, because it will have its cornstarch/egg mixture coating. 

Step 5: Add a little more vegetable oil to the same skillet, and toss in the zucchini and bell peppers. Sprinkle with just a pinch of salt, and cook over medium heat until they become tender, and just slightly browned. Remove from heat - vegetables can just be piled on top of your chicken.

Step 6: Lower the heat, and pour sauce into the same skillet. Let sauce cook until it thickens. Pour chicken broth into the sauce, and stir. The sauce should be dark, and should start to thicken again right after the chicken broth has been stirred in.  You can add more chicken broth to thin the sauce, if it has gotten too thick. Don't add water, as that will dilute your flavors. Let the sauce cook until it has reached a thick, but still slightly runny, consistency. 

Step 7: Remove pan from heat, and stir in chicken and vegetables. Enjoy your dish!

Note: This recipe makes a fairly spicy Kung Pao Chicken. In order to decrease the heat level, reduce sesame chili oil, or replace part of it with plain sesame oil.