Panda Express Kung Pao Chicken
Satisfy your cravings for bold and spicy flavors with this Panda Express Kung Pao Chicken recipe, a perfect homemade take on the iconic restaurant favorite. Tender chicken pieces are marinated for maximum flavor, then stir-fried with vibrant red bell peppers, zucchini, scallions, and smoky dried red chili peppers for a harmonious balance of heat and freshness. A rich sauce made with soy sauce, hoisin, balsamic vinegar, and sesame oil ties the dish together, while roasted peanuts add a delightful crunch. Ready in just 35 minutes, this quick and easy recipe delivers a burst of savory satisfaction in every bite. Pair it with steamed rice or noodles for a complete Chinese-inspired feast! Perfect for weeknight dinners or entertaining with flair, it’s a true crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons cornstarch
- 4 tablespoons soy sauce
- 1 tablespoon dry sherry or rice wine
- 3 tablespoons vegetable oil
- 1 medium red bell pepper
- 1 small zucchini
- 8 dried red chili peppers
- 2 cloves garlic
- 3 scallions
- 0.5 cup roasted peanuts
- 2 tablespoons hoisin sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 0.25 cup water
- 0.25 teaspoon salt
Instructions
Cut the chicken breast into 1-inch cubes.
In a bowl, mix cornstarch and 2 tablespoons of soy sauce to create a marinade. Add the chicken pieces and toss to coat evenly. Let marinate for 10 minutes.
Meanwhile, chop the red bell pepper and zucchini into bite-sized pieces. Mince the garlic cloves and slice the scallions into 1-inch pieces.
In a bowl, combine the remaining 2 tablespoons of soy sauce, dry sherry, hoisin sauce, balsamic vinegar, sesame oil, sugar, and water. Stir until well mixed to make the sauce.
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable oil.
Once hot, add the chicken pieces in a single layer. Stir-fry until browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the dried red chili peppers and stir-fry for 30 seconds until they begin to darken.
Add the garlic, red bell pepper, and zucchini to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
Return the chicken to the wok along with the scallions and roasted peanuts. Pour the pre-mixed sauce over everything.
Stir well to combine all the ingredients and coat them in the sauce. Cook for an additional 3 minutes until the sauce thickens.
Serve the Kung Pao Chicken hot, garnished with additional peanuts if desired.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 8.2 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1066 mg | 23% | |
*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.
