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
Scale
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.
