In a medium bowl, combine the chicken pieces with 1 teaspoon of soy sauce and cornstarch. Mix well and let it marinate for about 10 minutes.
In a small bowl, whisk together the remaining 1 teaspoon of soy sauce, chicken broth, and balsamic vinegar. Set aside.
In your wok or large skillet, heat the canola oil over medium-high heat. Add the dried red chiles and stir-fry for about 30 seconds until fragrant.
Add the marinated chicken to the pan. Stir-fry for about 5-6 minutes, until cooked through and lightly browned.
Stir in the minced garlic, red bell pepper, and zucchini. Cook for an additional 3-4 minutes until the vegetables are tender yet crisp.
Pour the prepared sauce into the pan and toss everything together. Cook for another 2 minutes to thicken the sauce.
Remove from heat and stir in the chopped peanuts for crunch.
Transfer the Easy Kung Pao Chicken to a serving dish and enjoy it hot with rice or noodles.
