Kung Pao Chicken
This Panda Express Kung Pao Chicken is easy to make with chicken and veggies, covered in a sweet and spicy sauce. Make this restaurant copycat when craving takeout!
Ingredients
Chicken Marinade
- 1 ½ pounds chicken breast , cut into 1/2" pieces
- 2 Tablespoons low sodium soy sauce
- 1 teaspoon Kosher salt
- 1 teaspoon cornstarch
Kung Pao Sauce
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- 1 to 2 Tablespoons granulated sugar
- 2 Tablespoons water
- 1 teaspoon cornstarch
Stir Fry
- 2 to 3 Tablespoons oil , you can use vegetable, peanut or olive
- 1 Tablespoon sesame oil , can sub for another oil if needed
- 2 bell peppers , sliced into bite sized pieces
- 1 small zucchini , cut unto bite sized pieces
- 1 bunch green onions , sliced thin
- 1 Tablespoon minced garlic , about 4 cloves
- ½ Tablespoon minced ginger
- 8 dried chili peppers , optional
- red pepper flakes or sichuan peppercorns , to taste
- ½ cup dry roasted peanuts
For serving (optional): Rice or noodles
Instructions
- Combine 1 1/2 pounds chicken, 2 Tablespoons soy sauce, 1 teaspoon salt and 1 teaspoon cornstarch in a large bowl. Set aside.
- Prep the vegetables. Slice 2 bell peppers, cut one small zucchini and slice one bunch of green onions.
- Prep the Kung Pao Sauce. For the sauce combine the 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 Tablespoons sugar, 2 Tablespoons water and 1 teaspoon cornstarch in a small bowl. Whisk until smooth.
- Cook chicken. 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.
- Cook vegetables. 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 1 Tablespoon garlic, 1/2 Tablespoon 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.
- Combine. 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.
Nutrition
Calories: 287kcal, Carbohydrates: 11g, Protein: 29g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1142mg, Potassium: 723mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1538IU, Vitamin C: 59mg, Calcium: 28mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
