Panda Express Kung Pao Chicken Copycat
This Panda Express Kung Pao Chicken copycat has tender chicken, zucchini, peppers, peanuts & chilis stir fried in a spicy, sweet & savory kung pao sauce!
Servings: 4
Calories: 305kcal
Ingredients
- 1 lb chicken breast thinly sliced, about ¼ inch thick
- 1 medium zucchini sliced in half cirlces
- ½ medium red bell pepper cut into 1 inch pieces
- 10 dried red chilis
- ¼ cup roasted peanuts
- 2 stalks scallions chopped
- 2 Tablespoons vegetable oil
Chicken Marinade
- 1 Tablespoon low sodium soy sauce
- 1½ Tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- ½ teaspoon brown sugar
Kung Pao Sauce
- 3 Tablespoons chicken stock can substitute with water
- 1⅓ Tablespoons Chinese black vinegar
- 1 Tablespoon dark soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon brown sugar
- 1 teaspoon corn starch
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- ¾ teaspoon ginger grated
- 1 Tablespoon Lao Gan Ma Spicy Chili Crisp optional for spice
- ½ teaspoon white pepper powder optional for spice
- ¼ teaspoon dried chili pepper flakes optional for spice
Instructions
- In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes to overnight. Otherwise, let this sit while you prep the other ingredients.
- Add all the ingredients for the kung pao sauce in a bowl and set aside.
- Heat a wok or pan over high heat and add the oil. Wait until the pan is hot and then lay the chicken pieces flat in a single layer – leave out the marinade. In order to get a good sear, don't crowd the pan and leave the chicken pieces alone until you get a golden brown color, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.
- Add the zucchini, red bell pepper, dried red chilis, and peanuts to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.
- Next add in the sauce (stir the sauce before adding it as the cornstarch will settle). Saute everything together for 1 - 2 minutes until the sauce has thickened. Top with chopped scallions. Serve immediately.
Notes
Store leftovers in an airtight container and keep in the fridge for up to 3 days.
Nutrition
Calories: 305kcal | Carbohydrates: 12g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 451mg | Potassium: 687mg | Fiber: 2g | Sugar: 6g | Vitamin A: 658IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 1mg