Panda Express Kung Pao Chicken
My super easy Panda Express Kung Pao Chicken is a tasty dinner of wok fried, marinated chicken and stir fried vegetables. The tender zucchini and red bell peppers are tossed with peanuts, peppers, and a delicious ginger garlic sauce for this fan favorite entree! You will love this super fresh meal with all the flavors you know and expect from Panda Express!
Servings: 4 servings
Calories: 450kcal
Ingredients
Panda Express Kung Pao Chicken
- 1 lb chicken breast (diced)
- 2 ½ tablespoon peanut oil (or vegetable oil)
- 1 red bell pepper (cut into cubed chunks, bite size, approximately ½ to ¾ inch)
- 1 large zucchini (cut into cubed chunks, bite size, approximately ½ to ¾ inch)
- 12 small dried chili peppers (whole, if under 3 inches in length, otherwise cut the peppers in half for shorter pieces)
- 3 green onions (½ inch pieces sliced on the diagonal, use the white portion of the green onion)
- ⅓ cup dry roasted peanuts (⅓ cup to just shy of ½ cup)
- 1 teaspoon garlic (finely minced or crushed)
- 1 teaspoon ginger (finely minced or crushed)
- 1 teaspoon crushed red bell pepper flakes
- 1 teaspoon sesame seed oil
- ½ tablespoon cornstarch (mixed with equal ½ tablespoon of water)
Chicken Marinade
- ¼ cup water
- 1 large egg (beaten)
- ¼ teaspoon salt
- ⅓ cup cornstarch
- 2 tablespoon peanut oil (or vegetable oil)
Panda Express Kung Pao Sauce
- 1 teaspoon cooking wine (white wine or cooking sherry will also work)
- 2 ½ tablespoon soy sauce
- ⅓ cup water
Instructions
Chicken Marinade
- In a medium size mixing bowl, combine chunks of chicken breast with marinade ingredients (water, egg, salt, cornstarch, vegetable oil). Mix until the marinade is smooth, then cover with plastic wrap or cling film and refrigerate for at least 30 minutes to an hour.
Panda Express Kung Pao Sauce
- In a small bowl, combine the sauce ingredients (cooking wine, soy sauce, water) and set aside.
Panda Express Kung Pao Chicken
- Heat wok, large skillet, or frying pan with 2 tablespoons of peanut or vegetable oil over high heat until the oil is shimmering and just starting to smoke. Fry the chunks of marinated chicken in batches, if needed, until a light golden color, with some pink still showing. This will only take a minute or so, so watch closely to prevent them from overcooking.
- Transfer cooked chicken pieces to a plate, set aside. *Chicken will continue to cook later when stir fried with the vegetables.
- Remove debris from the cooking oil, if needed. Add the remaining ½ tablespoon of peanut or vegetable oil to the wok, then add the cut red bell peppers and zucchini. Stir fry the vegetables for 1-2 minutes, or to your desired level of tenderness. Transfer vegetables from the wok to a plate and set aside.
- After removing the vegetables to a plate, add the 12 whole dried chili peppers to the hot wok oil and brown, turning occasionally. They will brown quickly.
- Once the peppers are browned, add the cut green onions, roasted peanuts, minced garlic and ginger, crushed red bell pepper flakes, and sesame seed oil. Toss to combine, then immediately add the soy mixture portion of the kung pao sauce.
- Bring the sauce to a boil, then add the cornstarch slurry. Stir until thickened.
- Once the sauce has thickened, return the chicken and vegetables to stir fry. Continue to stir fry until well coated with sauce, and the chicken is cooked through. Serve immediately.
Video
Nutrition
Calories: 450kcal | Carbohydrates: 21g | Protein: 32g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 119mg | Sodium: 1030mg | Potassium: 879mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1830IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 2mg