5.0 from 33 votes
Kung Pao Chicken Recipe
Try our copycat Panda Express Kung Pao Chicken recipe for an easy, flavorful dish that's better than your favorite takeout!
Prep Time
35 mins
Cook Time
35 mins
Total Time
43 mins
Servings: 6 servings
Calories: 376 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Chinese
Ingredients
For the Chicken Marinade –
- 2 pounds boneless chicken breast or thigh meat cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or Mirin, or white wine
- 2 tablespoons brown sugar
For the Chicken Stir-Fry and Sauce –
- 1 tablespoon vegetable or peanut oil
- 1 red bell pepper seeded and chopped into 1-inch pieces
- 1 small zucchini cut into bite-sized chunks
- ¾ cup chopped scallions
- ¾ cup dry roasted peanuts
- 4-6 dried Chinese red chiles cut into segments (Tien Tsin peppers)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil
- 3-4 cloves garlic minced
- 1 tablespoon fresh grated ginger
- ½ teaspoon ground black pepper
Instructions
- For the Marinade: Cut the chicken into 1-inch bite-sized pieces. Place the chicken chunks in a large zip bag. Add in 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Then chill for at least 30 minutes. (Or all day.)
- Meanwhile, chop the bell pepper, zucchini, scallions, dried chiles, garlic and ginger.
- For the Stir Fry Sauce: In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
- Set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces until mostly cooked through, 3-4 minutes. Then stir in the red bell pepper, zucchini, and peanuts. Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm.
- Stir in the sauce and stir fry another 2 minutes, until thick and well coated. Finally stir in the scallions. Serve warm over rice, fried rice, or cauliflower rice.
Cup of Yum
Notes
- If you can’t find Chinese dried peppers, you can substitute ½ - teaspoon crushed red pepper.
- If you can’t find Chinese dried peppers, you can substitute ½ - teaspoon crushed red pepper.
- Leftovers will keep well for up to 4-5 days. Let the chicken and veggies cool completely before storing in a sealed container in the refrigerator. It can also be frozen in an airtight freezer bag for up to 2 months.
Nutrition Information
Serving
1cup
Calories
376kcal
(19%)
Carbohydrates
16g
(5%)
Protein
39g
(78%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
1226mg
(51%)
Potassium
895mg
(26%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
857IU
(17%)
Vitamin C
36mg
(40%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376
% Daily Value*
| Serving | 1cup | |
| Calories | 376kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1226mg | 51% |
| Potassium | 895mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 36mg | 40% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.