If you’re craving a vibrant, flavorful dinner that’s easy enough to whip up on a weeknight, you’re going to adore this One-Pan Ground Kung Pao Chicken Recipe. This recipe brings together tender ground chicken, crunchy peanuts, and a perfect balance of spicy, sweet, and savory flavors all cooked in one skillet. It’s a quicker, fuss-free take on a classic favorite, which means less cleanup and more time enjoying every delicious bite.
Ingredients You’ll Need
Every ingredient in this One-Pan Ground Kung Pao Chicken Recipe plays a crucial role in building flavor, texture, and color. From the punchy red bell pepper that adds sweetness and vibrancy to the toasted peanuts giving you a satisfying crunch, these ingredients come together to create a visually appealing and incredibly tasty dish.
- 2 tablespoons neutral oil, divided: Use oils like vegetable or canola for high-heat cooking without overpowering flavors.
- 1 lb ground chicken: A lean, tender protein base that soaks up the bold sauce surprisingly well.
- 1 red bell pepper, finely diced: Adds a delightful sweetness and bright pop of color.
- 1 medium zucchini, finely diced: Offers subtle freshness and a slight crunch to balance the dish.
- 3 green onions, chopped, white and green parts separated: The white parts lend aroma when cooked, while the green parts provide fresh garnish.
- 2 cloves garlic, minced: Gives a savory depth that’s essential for any stir-fry.
- ½ teaspoon ground ginger: Adds a warm, zesty kick that complements the chicken perfectly.
- ½ to 1 teaspoon crushed red pepper flakes: Adjust to your preferred spice level for that classic Kung Pao heat.
- 1 teaspoon sesame oil: Introduces a rich, nutty aroma that elevates the flavor profile.
- 1 teaspoon Chinese Shaoxing cooking wine: Imparts a subtle complexity and fragrance you won’t want to skip.
- 2 tablespoons soy sauce: The salty backbone of the sauce, balancing sweetness and spice.
- 1 tablespoon sugar: Adds just the right touch of sweetness to counter the heat.
- 1 tablespoon cornstarch, whisked with 4 tablespoons water: This slurry will thicken the sauce to a luscious glaze.
- 2 ounces dry roasted peanuts, crushed: Crucial for crunch and that signature Kung Pao texture.
How to Make One-Pan Ground Kung Pao Chicken Recipe
Step 1: Brown the Ground Chicken
Start by heating 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add the ground chicken and let it sit undisturbed for a moment to develop a nice crust, which lends great texture and flavor. Once it browns, break it up with a spatula and continue cooking until there’s no pink left. Then, remove the chicken from the pan to keep it warm while we move to the veggies.
Step 2: Sauté the Vegetables
Add the remaining tablespoon of oil to the still-hot pan. Toss in the diced zucchini and red bell pepper, stirring occasionally until the veggies are tender with a slight caramelization on the edges. This step brings out their natural sweetness and adds color contrast to our dish.
Step 3: Build Aromatics and Spice
Now it’s time to awaken your senses by adding the white parts of the chopped green onions, along with minced garlic, ground ginger, and the crushed red pepper flakes. Cook this aromatic mix for about 30 seconds until fragrant—this is where the magic begins as the heat spices things up and builds layers of flavor.
Step 4: Combine Chicken and Sauce Ingredients
Return the browned ground chicken to the pan with the aromatics and veggies. Pour in the Shaoxing cooking wine, soy sauce, and sugar, stirring everything together. Then slowly add in your cornstarch slurry, stirring constantly so the sauce thickens and beautifully coats all the ingredients in a glossy glaze that is totally irresistible.
Step 5: Finish with Crunch and Freshness
Sprinkle the green parts of the green onions on top and stir through for freshness and a pop of color. Finally, scatter the crushed dry roasted peanuts generously over everything. You’re ready to serve the warm, comforting, and utterly satisfying One-Pan Ground Kung Pao Chicken Recipe right away.
How to Serve One-Pan Ground Kung Pao Chicken Recipe
Garnishes
Fresh green onion slices and extra crushed peanuts are perfect garnishes that add a burst of color, subtle freshness, and additional crunch. A drizzle of sesame oil over the top right before serving can boost the nutty aroma and truly make the dish pop.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fluffy white rice, which soaks up all the delicious sauce. For a low-carb alternative, serve it alongside cauliflower rice or simple stir-fried noodles for added texture and heft.
Creative Ways to Present
Serve your One-Pan Ground Kung Pao Chicken Recipe in individual bowls, topped with a lime wedge for a citrusy twist, or stuff it into lettuce wraps for a fun handheld way to enjoy all those incredible flavors. The versatility means you can get creative with presentation depending on your mood and guests.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, so this dish keeps well and can easily become a next-day favorite.
Freezing
For longer storage, freeze the cooled dish in a freezer-safe container for up to 2 months. Just thaw in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwave reheating if possible, as that can affect texture, but it works in a pinch.
FAQs
Can I use chicken breast instead of ground chicken?
Absolutely! You can finely mince chicken breast or even use diced pieces, but ground chicken ensures quick cooking and that perfect texture that melds with the sauce seamlessly.
What can I substitute for Shaoxing cooking wine?
If you don’t have Shaoxing wine, dry sherry or a light rice wine vinegar mixed with a bit of water makes a good alternative, preserving that complex layer of flavor.
How spicy is this dish? Can I adjust it?
The crushed red pepper flakes give a moderate kick, but you can easily adjust the heat by using less or more depending on your preference. Removing seeds from fresh chilies also controls spiciness when experimenting.
Is this recipe gluten-free?
To make it gluten-free, swap traditional soy sauce with tamari or a gluten-free soy alternative. The rest of the ingredients are naturally gluten-free, making it easy to adapt.
Can I add other vegetables to this recipe?
Yes! Feel free to toss in sliced mushrooms, snap peas, or even water chestnuts for added crunch and flavor diversity. Just adjust cooking time accordingly to keep veggies crisp-tender.
Final Thoughts
There’s just something incredibly satisfying about this One-Pan Ground Kung Pao Chicken Recipe that makes it a go-to for busy nights when you want bold flavors without the hassle. With its perfect blend of spicy, sweet, and savory notes and the satisfying crunch of peanuts, it’s sure to become one of your kitchen favorites too. Give it a try and watch how quickly it becomes a staple in your dinner rotation!
Print
One-Pan Ground Kung Pao Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This One-Pan Ground Kung Pao Chicken recipe offers a quick and flavorful take on a classic Chinese dish, combining tender ground chicken with crisp vegetables and a bold, spicy sauce. Prepared entirely in a skillet or wok, this recipe delivers a perfect balance of savory, sweet, and spicy flavors, topped with crunchy roasted peanuts for added texture. Ideal for busy weeknights, it serves 4 and pairs beautifully with rice or noodles.
Ingredients
Protein and Produce
- 1 lb ground chicken
- 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 and Sauces
- 2 tablespoons neutral oil, divided
- 1 teaspoon sesame oil
- 1 teaspoon Chinese Shaoxing cooking wine
- 2 tablespoons soy sauce
Spices and Sweeteners
- ½ teaspoon ground ginger
- ½ to 1 teaspoon crushed red pepper flakes
- 1 tablespoon sugar
Thickening and Garnish
- 1 tablespoon cornstarch, whisked with 4 tablespoons water
- 2 ounces dry roasted peanuts, crushed
Instructions
- Cook the Ground Chicken: Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add the ground chicken and let it brown without stirring to develop a crust. Once browned, break it up with a spatula and continue cooking until fully cooked through. Remove chicken from the pan and set aside.
- Cook Vegetables: Add the remaining tablespoon of neutral oil to the same pan. Add the diced zucchini and red bell pepper, cooking until they begin to soften and caramelize, about 3-5 minutes.
- Add Aromatics and Spices: Stir in the white parts of the chopped green onions, minced garlic, ground ginger, and crushed red pepper flakes. Cook for about 30 seconds until fragrant. Return the cooked ground chicken to the pan and mix well.
- Create the Sauce: Pour in the Chinese Shaoxing wine, soy sauce, and sugar, stirring to combine. Slowly add the cornstarch slurry (cornstarch whisked with water) while stirring constantly. Cook until the sauce thickens and coats the ingredients evenly.
- Finish and Serve: Stir in the green parts of the chopped green onions for freshness. Sprinkle the crushed dry roasted peanuts over the dish. Serve immediately alongside steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- If you cannot find Shaoxing cooking wine, dry sherry can be used as a substitute.
- For a gluten-free option, use tamari instead of soy sauce.
- To save time, prep all vegetables and aromatics before starting the cooking process.
- This dish can be doubled easily for larger groups, just use a bigger pan or cook in batches.
