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1
Place the soy sauce, brown sugar, vinegar, chile sauce, cornstarch, and 3/4 cup of water in a small bowl and whisk to combine.
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2
Set the soy sauce mixture aside.
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3
Place a wok or large skillet over medium-high heat and add 1 tablespoon of the sesame oil and 1 tablespoon of the peanut oil.
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4
Add the zucchini and cook, stirring constantly, until it is tender and golden, 4 to 6 minutes.
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5
Using a slotted spoon, transfer the zucchini to a large bowl.
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6
Add 1 tablespoon of the peanut oil to the wok.
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7
Add the garlic and ginger and cook for 30 seconds, stirring constantly.
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8
Add the broccoli and 1/2 cup of water and cook, stirring constantly, until the broccoli is crisp-tender, 3 to 4 minutes.
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9
Using a slotted spoon, transfer the broccoli to the bowl with the zucchini.
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10
Add 1 tablespoon of the peanut oil to the wok.
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11
Add the bell pepper and cook, stirring constantly, until it is crisp-tender, about 3 minutes.
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12
Using a slotted spoon, transfer the bell pepper to the bowl with the zucchini.
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13
Add the remaining 1 tablespoon each of the sesame oil and peanut oil to the wok.
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14
Add the chicken and cook, stirring constantly, until cooked through, about 4 minutes.
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15
Add the soy sauce mixture and stir until the sauce thickens, 1 to 2 minutes.
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16
Add the reserved zucchini, broccoli, and bell pepper and the scallions to the chicken.
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17
Cook until the vegetables are just heated through, about 3 minutes.
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18
Serve the stir-fried mixture immediately with the rice and sprinkle the cashews on top.
