Description
Experience bold flavors at home with our Panda Express Copycat Kung Pao Chicken Recipe—quick and easy delight awaits your family dinner tonight!
Ingredients
Scale
- ½ lb skinless, boneless chicken breast or thigh
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce, divided
- 2½ tablespoons oil (for stir-frying)
- ½ medium zucchini, diced
- ½ red bell pepper, diced
- 5–6 dried red chilies, deseeded and chopped
- ¼ cup shelled roasted peanuts
- 3–4 garlic cloves, minced
- ½ inch ginger, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 3 tablespoons chicken stock or water
Instructions
- Marinate chicken pieces with cornstarch, 1 teaspoon light soy sauce, and oil for about 15 minutes.
- Heat oil in a wok over medium-high heat. Add marinated chicken and cook until golden brown (about 5 minutes). Remove from wok.
- Stir-fry garlic, ginger, and dried chilies for 30 seconds until fragrant.
- Add zucchini and bell pepper; stir-fry for another 2 minutes until tender-crisp.
- Return chicken to the wok; add dark soy sauce, remaining light soy sauce, rice vinegar, sugar, cornstarch mixed with stock/water. Stir well until thickened.
- Toss in roasted peanuts before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 362
- Sugar: 6g
- Sodium: 735mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg