Description
This One-Pan Ground Kung Pao Chicken is a quick and flavorful stir-fry dish made with ground chicken, fresh vegetables, and a classic Kung Pao sauce. Ready in just 25 minutes, this recipe delivers a delicious balance of spicy, sweet, and savory flavors, perfect for a weeknight dinner served over rice or noodles.
Ingredients
Scale
Proteins and Oils
- 2 tablespoons neutral oil, divided
- 1 lb ground chicken
- 1 teaspoon sesame oil
Vegetables and Aromatics
- 1 red bell pepper, finely diced
- 1 medium zucchini, finely diced
- 3 green onions, chopped, white and green parts separated
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ to 1 teaspoon crushed red pepper flakes
Seasonings and Sauces
- 1 teaspoon Chinese Shaoxing cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch, whisked with 4 tablespoons water
Toppings
- 2 ounces dry roasted peanuts, crushed
Instructions
- Brown Chicken: Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add the ground chicken and cook it without stirring immediately, allowing it to brown and develop a crust. Once browned, break it up with a spatula and continue cooking until fully cooked. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining tablespoon of oil to the same pan. Add the diced zucchini and red bell pepper and cook them until they are slightly softened and have some caramelization, enhancing their sweetness and flavor.
- Add Aromatics and Chicken: Add the white parts of the green onions, minced garlic, ground ginger, and crushed red pepper flakes to the vegetables. Cook for about 30 seconds until fragrant. Then return the cooked ground chicken to the pan and mix everything together.
- Make Sauce: Stir in the Chinese Shaoxing cooking wine, soy sauce, and sugar to the mixture. Then, pour in the cornstarch slurry (cornstarch mixed with water) and continue cooking while stirring constantly. The sauce will thicken and coat the ingredients nicely.
- Garnish and Serve: Remove the pan from heat, stir in the green parts of the chopped green onions, and sprinkle the crushed dry roasted peanuts on top. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- For extra heat, increase crushed red pepper flakes or add some chili paste.
- If Shaoxing wine is unavailable, substitute with dry sherry or omit for a milder flavor.
- Use low-sodium soy sauce to reduce sodium content if desired.
- To keep the peanuts crunchy, add them at the very end just before serving.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
