Description
Ground Kung Pao Chicken is a quick Panda Express-inspired dinner made with ground chicken, zucchini, bell peppers, crunchy peanuts, and a savory, slightly spicy sauce. This easy one-pan recipe is ready in just 20 minutes.
Ingredients
- 1 pound ground chicken
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, minced
- 1 large zucchini, minced
- 1/4 cup diced green onion (white parts only)
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1 teaspoon crushed red pepper
- 1 teaspoon sesame oil
- 1 teaspoon cooking wine (or white wine)
- 2 1/2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 4 tablespoons water
- 2 ounces dry roasted peanuts, crushed
Instructions
- Heat a wok or large skillet over high heat for about 10 seconds until very hot.
- Add 1 tablespoon vegetable oil and the ground chicken. Cook until browned with a nice crust before breaking it apart. Continue cooking for 2-3 minutes. Remove from the pan.
- Add the remaining tablespoon of oil along with the bell pepper and zucchini. Cook for 1-2 minutes until slightly caramelized.
- Add the green onions, ground ginger, ground garlic, crushed red pepper, sesame oil, and return the cooked chicken to the pan.
- Stir for a few seconds, then add the cooking wine, soy sauce, and the cornstarch slurry.
- Bring to a boil and cook for about 1 minute until the sauce thickens.
- Stir in the crushed peanuts or sprinkle them on top before serving.
Notes
- Serve over steamed rice or cauliflower rice.
- Adjust the crushed red pepper to make the dish milder or spicier.
- Do not overcook the zucchini to keep it slightly crisp.
- Garnish with extra green onions and peanuts for added flavor and crunch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese