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Panda Express Kung Pao Chicken
5 from 102 votes

Panda Express Kung Pao Chicken

Panda Express Kung Pao Chicken features diced marinated chicken cooked quickly with red bell peppers and zucchini, combined with a savory and spicy sauce made from soy, cooking wine, and chili peppers. The dry roasted peanuts and sesame oil add crunch and toasted flavor, while aromatics like garlic, ginger, and red chili flakes enhance the dish’s depth. This stir-fry delivers a balance of heat, texture, and savory notes, suitable for serving over rice or noodles for a flavorful meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 436 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Chicken Marinade
  • 1 pound chicken breast diced into 1/2-inch pieces, boneless skinless
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 large egg
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
Kung Pao Base
  • 1 teaspoon cooking wine , white wine works
  • 2 1/2 tablespoons soy sauce
  • 1/3 cup water
  • 2 1/2 tablespoons vegetable oil , divided
  • 12 chili peppers , smaller than 3 inches; if longer, cut in half
  • 1/4 cup green onion , diced, white part only, in 1/2-inch pieces
  • 1 teaspoon ground ginger , dried (or use a full tablespoon fresh ginger)
  • 1 teaspoon garlic dried (or use a full tablespoon of fresh garlic, ground
  • 1 teaspoon red chili pepper crushed
  • 1/2 tablespoon cornstarch , make it a slurry mixed with 1/2 tablespoon water
  • 1 teaspoon sesame oil
  • 2 ounces peanuts dry roasted
  • 1 red bell pepper , cut into 3/4 inch cubes
  • 1 large zucchini , cut into 3/4 inch cubes

Instructions

    Cup of Yum
  1. Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
  2. In a small bowl add the wine, soy sauce and water and set aside.
  3. Heat wok/skillet on high heat 60 seconds, you want that pan to be nice and hot!
  4. Add 2 tablespoons vegetable oil.
  5. Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
  6. Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini.
  7. Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
  8. Remove vegetables and add the chili peppers.
  9. Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
  10. Stir throughouly and immediately add the wine/soy/water mixture.
  11. Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
  12. Add the chicken and vegetables back in, stir to combine.

Nutrition Information

Calories 436kcal (22%) Carbohydrates 17g (6%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 14g (70%) Cholesterol 93mg (31%) Sodium 1173mg (49%) Potassium 791mg (17%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1700IU (34%) Vitamin C 49.7mg (55%) Calcium 29mg (3%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 436

% Daily Value*

Calories 436kcal 22%
Carbohydrates 17g 6%
Protein 30g 60%
Fat 27g 42%
Saturated Fat 14g 70%
Cholesterol 93mg 31%
Sodium 1173mg 49%
Potassium 791mg 17%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1700IU 34%
Vitamin C 49.7mg 55%
Calcium 29mg 3%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.