Description
This Panda Express Kung Pao Chicken copycat recipe recreates the bold Chinese-American takeout favorite with tender chicken, crunchy peanuts, colorful vegetables, and a savory sweet-spicy sauce. Quick to prepare and packed with flavor, it’s perfect for a weeknight dinner that tastes better than takeout.
Ingredients
- 2 boneless skinless chicken breasts, diced into bite-size pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 6–8 dried red chili peppers
- 1 small zucchini, chopped
- 1 red bell pepper, diced
- 1/2 cup roasted peanuts
- 3 green onions, chopped
Instructions
1. In a bowl combine diced chicken with soy sauce, cornstarch, and sesame oil. Mix well and marinate for 10 minutes.
2. In a small bowl whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, cornstarch, and water to create the sauce.
3. Heat a wok or large skillet over medium-high heat and add vegetable oil.
4. Add marinated chicken and cook for 4–5 minutes until golden and fully cooked. Remove and set aside.
5. In the same pan stir-fry garlic, ginger, and dried red chili peppers for about 30 seconds until fragrant.
6. Add chopped zucchini and diced red bell pepper. Stir-fry for 2–3 minutes until slightly tender but still crisp.
7. Return the cooked chicken to the pan and mix with the vegetables.
8. Stir the sauce mixture again and pour it into the pan. Stir continuously until the sauce thickens and coats the chicken.
9. Add roasted peanuts and toss to combine.
10. Stir in chopped green onions and cook for another 30 seconds.
11. Serve immediately over steamed rice, fried rice, or noodles.
Notes
- Adjust the number of dried chili peppers depending on your preferred spice level.
- Double the sauce ingredients if you prefer extra sauce.
- Chicken thighs can replace chicken breasts for juicier results.
- Cashews can be used instead of peanuts.
- A splash of Chinese black vinegar adds authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg