Kung Pao Chicken Shrimp or Beef Panda Express Style
Bring the bold, irresistible flavors of your favorite takeout to your kitchen with this Kung Pao Chicken, Shrimp, or Beef recipe—Panda Express style! This quick and versatile dish stars your choice of tender protein (chicken, shrimp, or beef), stir-fried to perfection and paired with vibrant veggies like zucchini and red bell pepper. It's all tossed in a rich, glossy Kung Pao sauce made from soy sauce, hoisin, and rice vinegar, spiced with dried red chilies and optional Sichuan peppercorns for an authentic kick. A sprinkle of roasted peanuts adds a satisfying crunch to every bite. Ready in just 30 minutes, this Chinese classic is perfect for busy weeknights. Serve it over warm steamed rice or noodles to soak up every drop of the savory, sweet, and slightly spicy sauce. Ideal for fans of Panda Express and stir-fry enthusiasts alike!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast, shrimp, or beef (thinly sliced)
- 3 tbsp Soy sauce
- 2 tbsp Cornstarch
- 3 tbsp Oil (vegetable or peanut)
- 6 Dried red chilies (cut into 1-inch pieces)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 Zucchini (chopped into bite-sized pieces)
- 1 Red bell pepper (chopped into bite-sized pieces)
- 3 Green onions (chopped into 1-inch pieces)
- 0.3333 cup Roasted peanuts
- 1 tbsp Sugar
- 2 tbsp Dark soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Hoisin sauce
- 0.25 cup Water
- 1 tsp Sichuan peppercorns (optional, for authentic flavor)
- 0.5 tsp Salt
- 0.25 tsp White pepper
Instructions
1. In a mixing bowl, combine the protein of choice (chicken, shrimp, or beef) with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and let marinate for 10 minutes.
2. In a small bowl, prepare the Kung Pao sauce by combining 1 tablespoon soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1/4 cup water, and 1 tablespoon cornstarch. Stir until smooth and set aside.
3. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the marinated protein and stir-fry until just cooked through. Remove from the wok and set aside.
4. Add the remaining 1 tablespoon of oil to the wok. Toss in the dried red chilies and optional Sichuan peppercorns, stir-frying until fragrant (about 30 seconds).
5. Add the minced garlic and ginger, stir for another 30 seconds. Then, add the zucchini and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
6. Return the cooked protein to the wok, followed by the chopped green onions and roasted peanuts.
7. Pour the prepared Kung Pao sauce over the mixture and toss everything together to coat evenly. Allow the sauce to thicken for 1-2 minutes.
8. Season with salt and white pepper to taste. Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
