Nut-Free Panda Express Kung Pao Chicken
Satisfy your craving for bold and savory flavors with this Nut-Free Panda Express Kung Pao Chicken—a perfect recreation of the takeout favorite with a nut-free twist! This recipe features tender, marinated chicken thighs stir-fried with vibrant red bell peppers, zucchini, and aromatic garlic and ginger, all coated in a sweet-and-spicy sauce made with soy sauce, rice vinegar, and oyster sauce. Fragrant Sichuan peppercorns and fiery dried red chilies lend authentic heat and depth of flavor, while the absence of nuts ensures it's safe for those with nut allergies. Ready in just 45 minutes, this dish offers the ultimate fusion of tangy, spicy, and umami flavors, making it ideal for a quick weeknight dinner or a crowd-pleasing meal served with steamed rice.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Cornstarch
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1.5 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Sichuan peppercorns
- 8 whole Dried red chilies
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 unit Red bell pepper, chopped
- 3 stalks Green onion, chopped
- 1 medium Zucchini, chopped
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili flakes (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of soy sauce and cornstarch to the chicken, mix well, and set aside to marinate for 15 minutes.
In a small bowl, mix remaining soy sauce, oyster sauce, rice vinegar, sugar, and chili flakes (if using) to create the sauce, then set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the sichuan peppercorns and dried red chilies to the oil and stir-fry for about 30 seconds until fragrant.
Remove the peppercorns and chilies from the pan and set aside for later.
Add remaining oil to the pan and increase the heat to high. Add the marinated chicken to the pan and stir-fry until it's browned and cooked through, about 5-7 minutes.
Remove the chicken from the pan and set aside.
In the same pan, add garlic, ginger, red bell pepper, zucchini, and a pinch of salt and black pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan and mix with the vegetables.
Pour in the sauce mixture and add the reserved sichuan peppercorns and chilies. Stir everything together for another 2-3 minutes until well-coated and heated through.
Remove from heat and garnish with chopped green onions before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5980 mg | 260% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 38.3 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2642 mg | 56% | |
*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.
