Description
Ground Kung Pao Chicken
Your New 20-Minute Weeknight Hero
When takeout is tempting but time (and energy) are low, this Ground Kung Pao Chicken comes to the rescue. It delivers everything you love about classic Kung Pao—savory, sweet, spicy, and crunchy—but in a faster, simpler one-pan format.
Ingredients
Chicken & Veggies
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1 lb ground chicken
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1 tbsp neutral oil (vegetable or avocado)
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3 cloves garlic, minced
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1 tsp fresh ginger, grated
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½ red bell pepper, diced
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½ zucchini or 1 celery stalk, diced
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⅓ cup roasted peanuts
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2 green onions, sliced
Sauce
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3 tbsp low-sodium soy sauce
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1 tbsp hoisin sauce
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1 tbsp rice vinegar
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1 tbsp brown sugar
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1 tsp sesame oil
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½ tsp crushed red pepper flakes (to taste)
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1 tsp cornstarch
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2 tbsp cold water
Instructions
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Make the sauce
In a bowl, whisk soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, and red pepper flakes. In a small cup, mix cornstarch and water until smooth, then whisk into the sauce. Set aside. -
Bloom the aromatics
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 30–60 seconds, just until fragrant. -
Brown the chicken
Increase heat to medium-high. Add ground chicken and cook 5–6 minutes, breaking it up, until fully cooked and lightly browned. -
Add vegetables
Stir in bell pepper and zucchini (or celery). Cook 2–3 minutes until slightly tender but still crisp. -
Glaze it
Re-whisk sauce and pour into the skillet. Stir constantly as it bubbles and thickens, about 1–2 minutes, until glossy and coating everything. -
Finish
Remove from heat. Stir in peanuts and most of the green onions. Garnish with remaining green onions before serving.
Notes
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Hot pan = better browning: Don’t overcrowd or over-stir the chicken
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Re-whisk the sauce before pouring—cornstarch settles fast
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Add peanuts off heat to keep them crunchy
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Want extra heat? Add more red pepper flakes or dried chilies