Kung Pao Chicken is a one-skillet dish made of stir fry chicken, veggies, peanuts, and a flavorful heat. It's coated in a delicious sweet and spicy sauce that gives us every reason to skip the line at Panda Express. Make an even better, quick, and budget-friendly version at home!
2 to 3Tablespoonsoil, you can use vegetable, peanut or olive
1Tablespoonsesame oil, can sub for another oil if needed
2bell peppers, sliced into bite sized pieces
1small zucchini, cut unto bite sized pieces
1bunch green onions, sliced thin
1Tablespoonminced garlic, about 4 cloves
½Tablespoonminced ginger
8dried chili peppers, optional
red pepper flakes or sichuan peppercorns, to taste
½cup dry roasted peanuts
For serving (optional): Rice or noodles
Instructions
Combine the chicken, soy sauce, salt and corn starch in a large bowl. Set aside.
Prep the vegetables and then prep the Kung Pao Sauce. For the sauce combine the soy sauce, rice vinegar, sugar, water and cornstarch in a small bowl. Whisk until smooth.
Next heat a large skillet or wok over medium-high heat. Add 2 Tablespoons oil and allow to heat up for 30 seconds. Then add the chicken to the skillet in a single layer. Allow to cook for 1 to 2 minutes and then flip. Cook an additional 1 to 2 minutes or until edges are lightly browned and the center is cooked through (160°F). Then remove chicken and place on a large plate. Quickly run the pan under hot water and carefully wipe down with a paper towel.
Next add another Tablespoon of oil to the pan. Cook the bell peppers and zucchini over medium high heat for 3 to 4 minutes, or until tender. Then remove the vegetables onto the plate.
Add a Tablespoon of sesame oil to the pan if needed. Then add the garlic, ginger, red pepper flakes (I start with about 1/2 teaspoon), green onions, peanuts and chili peppers if desired. Cook for 1 to 2 minutes or until fragrant. Then pour in the Kung Pao Sauce and simmer until thickened.
Add the chicken and vegetables back to the sauce. Toss until combined. Taste and add more salt and red pepper flakes to taste. Serve while hot.
Notes
Shortcuts: If you're looking to save time, you can use one or more of these shortcuts.
Use 1/2 cup of a pre-made Kung Pao or Stir Fry Sauce.
You could also use pre chopped stir fry vegetables.
If you don't have fresh garlic or ginger you can use 1 teaspoon ground.
If you want to use leftover or rotisserie chicken, you can skip step 1 and 3. Then just add the chicken in at the end.
Storage: Store leftovers in a covered container in the refrigerator up to 3 days.