In a medium mixing bowl, combine the chicken pieces with 1 teaspoon of low-sodium soy sauce and cornstarch. Toss until the chicken is well-coated and set aside for about 10 minutes.
In another small bowl, mix together the remaining 1 teaspoon of soy sauce, chicken broth, and balsamic vinegar. Set this mixture aside.
Place a large skillet or wok over medium-high heat and add the canola oil. Allow the oil to heat up for a minute until it starts shimmering.
Add the marinated chicken to the hot skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
In the same skillet, add the dried red chiles and minced garlic. Stir-fry for about 30 seconds until fragrant. Then, add the diced red bell pepper and chopped zucchini. Continue to stir-fry for another 3-4 minutes.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over everything and stir well to coat.
Finally, sprinkle the chopped roasted peanuts over the top and give everything a good toss.
Serve your Easy Kung Pao Chicken hot, either on its own or over a bed of steamed rice or quinoa.
