In a bowl, combine the chicken with the soy sauce, rice wine, and cornflour. Stir well and marinate for at least 15 minutes.
To make the sauce, in a small bowl whisk together the soy sauce, rice wine, vinegar, hoisin sauce, sesame oil, sugar, chicken stock and cornflour. Set aside.
Rinse the rice and cook according to packet instructions
Heat a large pan or wok over high heat. Add a good splash of oil. Add the chicken
and stir-fry until it's nearly cooked through, add the chilli flakes for the last minute or so.
Remove the chicken and chilli from the pan and set aside.
In the same pan, add a little more oil along with the garlic and ginger, stir-fry for about 30 seconds.
Add the capsicum and zucchini, and stir-fry for another 2-3 minutes until they start to soften.
Return the chicken to the pan. Stir in the sauce, let it boil and thicken while continuing to gently stir.
Serve the Kung Pao chicken with rice alongside and sprinkle with peanuts and spring onion.