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!
1red bell pepper(cut into cubed chunks, bite size, approximately ½ to ¾ inch)
1largezucchini(cut into cubed chunks, bite size, approximately ½ to ¾ inch)
12smalldried chili peppers(whole, if under 3 inches in length, otherwise cut the peppers in half for shorter pieces)
3green onions(½ inch pieces sliced on the diagonal, use the white portion of the green onion)
⅓cupdry roasted peanuts(⅓ cup to just shy of ½ cup)
1teaspoongarlic(finely minced or crushed)
1teaspoonginger(finely minced or crushed)
1teaspooncrushed red bell pepper flakes
1teaspoonsesame seed oil
½tablespooncornstarch(mixed with equal ½ tablespoon of water)
2tablespoonpeanut oil(or vegetable oil)
Panda Express Kung Pao Sauce
1teaspooncooking wine(white wine or cooking sherry will also work)
2 ½tablespoonsoy sauce
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.