Name: Panda Express Copycat Kung Pao Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: ½ lb skinless, boneless chicken breast; 1 tablespoon cornstarch; 1 teaspoon light soy sauce; 1 teaspoon oil; Salt and ground pepper (black/white, to taste); ½ medium zucchini (diced); ½ red bell pepper (diced); 5-6 dried red chilies (deseeded and chopped); 2 green onions (chopped; white and green parts separated); 3-4 garlic cloves (minced); ½ inch ginger (minced); 2 ½ tablespoon oil (for stir frying); 1 teaspoon dark soy sauce; 2 tablespoons light soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 teaspoon cornstarch; 3 tablespoons chicken stock (or water); ½ teaspoon toasted sesame oil; Peanuts for garnish

Description

Quick, easy, and ready in just 20 minutes, this Panda Express Copycat Kung Pao Chicken Recipe brings the beloved flavors of a classic takeout dish right to your kitchen. Perfect for busy weeknights or any time you’re craving a savory meal, this recipe combines tender chicken with fresh vegetables and crunchy peanuts, all enveloped in a deliciously sweet and spicy sauce. It’s an impressive option that not only satisfies your taste buds but also allows you to customize it according to your preferences. Gather your family and friends around for a delightful homemade dinner that’s both tasty and healthier than the restaurant version!

Ingredients

Scale

½ lb skinless, boneless chicken breast
1 tablespoon cornstarch
1 teaspoon light soy sauce
1 teaspoon oil
Salt and ground pepper (black/white, to taste)
½ medium zucchini (diced)
½ red bell pepper (diced)
5–6 dried red chilies (deseeded and chopped)
2 green onions (chopped; white and green parts separated)
3–4 garlic cloves (minced)
½ inch ginger (minced)
2 ½ tablespoon oil (for stir frying)
1 teaspoon dark soy sauce
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch
3 tablespoons chicken stock (or water)
½ teaspoon toasted sesame oil
Peanuts for garnish

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Instructions

In a mixing bowl, marinate chicken with cornstarch, light soy sauce, oil, salt, and pepper for 10 minutes.
Heat 2 ½ tablespoons of oil in a wok over medium-high heat. Stir-fry marinated chicken until cooked through (5–7 minutes).
Add zucchini, red bell pepper, dried red chilies, garlic, ginger, and the white parts of green onions; stir-fry for another 3–4 minutes.
In a small bowl, mix dark soy sauce, light soy sauce, rice vinegar, sugar, cornstarch, chicken stock, and sesame oil. Pour over the stir-fried mixture.
Stir well to combine; cook for an additional minute until heated through.
Garnish with chopped green onion tops before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 cup (240g)
Calories: 300
Sugar: 4g
Sodium: 620mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 24g
Cholesterol: 60mg