Description
This One-Pan Ground Kung Pao Chicken is a quick and flavorful stir-fry dish that combines tender ground chicken with fresh vegetables and a spicy, savory sauce. Featuring the classic Kung Pao flavors of garlic, ginger, soy sauce, and crushed red pepper flakes, this meal comes together in just 25 minutes, making it perfect for a weeknight dinner. The dish is garnished with crunchy dry roasted peanuts and green onions, served best over rice or noodles for a satisfying and easy-to-make Asian-inspired meal.
Ingredients
Scale
Protein
- 1 lb ground chicken
Vegetables & 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
Oils & Sauces
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame oil
- 1 teaspoon Chinese Shaoxing cooking wine
- 2 tablespoons soy sauce
Seasonings
- ½ teaspoon ground ginger
- ½ to 1 teaspoon crushed red pepper flakes
- 1 tablespoon sugar
Thickener
- 1 tablespoon cornstarch, whisked with 4 tablespoons water
Garnish
- 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 initially to allow a crust to form. Then break it up with a spatula and continue cooking until the chicken is fully cooked through. Remove the cooked chicken from the pan and set it aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of neutral oil to the pan, then add the finely diced zucchini and red bell pepper. Cook over medium-high heat until the vegetables soften and develop slight caramelization, enhancing their natural sweetness.
- Add Aromatics and Chicken: Add the white parts of the chopped green onions, minced garlic, ground ginger, and crushed red pepper flakes to the pan. Stir and cook for about 30 seconds until fragrant. Return the cooked ground chicken to the pan, mixing everything together.
- Make Sauce: Pour in the Chinese Shaoxing cooking wine, soy sauce, and sugar. Then add the cornstarch slurry (cornstarch mixed with water) gradually while stirring constantly. Continue to cook until the sauce thickens and coats the chicken and vegetables evenly.
- Garnish and Serve: Stir in the green parts of the green onions. Sprinkle the crushed dry roasted peanuts over the dish for added crunch. Serve immediately with steamed rice or noodles to complete the meal.
Notes
- Adjust the amount of crushed red pepper flakes to control the spiciness according to your taste.
- If Shaoxing wine is unavailable, dry sherry or a splash of rice vinegar can be substituted.
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
- The cornstarch slurry is essential to achieve the signature shiny, thickened sauce typical of Kung Pao dishes.
- Stir the chicken gently while browning to develop more texture and flavor.
