If you’re craving a dish that bursts with bold flavors, has just the right amount of heat, and comes together in a flash, the One-Pan Ground Kung Pao Chicken Recipe is your new best friend in the kitchen. This dish is a vibrant medley of tender ground chicken, crunchy peanuts, and crisp veggies all coated in a deliciously tangy, sweet, and spicy sauce. Perfect for weeknights or any time you want a fuss-free yet restaurant-quality experience, this recipe delivers that iconic Kung Pao taste without the complicated steps or multiple pans.
Ingredients You’ll Need
The magic of this One-Pan Ground Kung Pao Chicken Recipe lies in its simple but essential ingredients. Each component plays a key role in creating the perfect balance of texture, flavor, and color that makes this dish so memorable.
- Neutral oil: A clean-tasting oil is perfect for stir-frying and helps achieve a nice sear on the chicken.
- Ground chicken: Juicy and quick-cooking, it soaks up all the delicious seasonings beautifully.
- Red bell pepper: Adds sweetness and a pop of bright color to brighten the dish.
- Zucchini: Offers a subtle crunch and freshness, balancing the intense sauce.
- Green onions: Separated into white and green parts for layering flavors and garnish.
- Garlic: Infuses the dish with warmth and depth of flavor.
- Ground ginger: Provides a fragrant, zesty kick that complements the chicken perfectly.
- Crushed red pepper flakes: Controls the fire, so add according to your spice preference.
- Sesame oil: Adds a nutty aroma that’s impossible to resist.
- Chinese Shaoxing cooking wine: Brings sweetness and complexity to the sauce.
- Soy sauce: The savory backbone that enriches the overall umami profile.
- Sugar: Balances out the salty and spicy elements to create harmony.
- Cornstarch slurry: Helps thicken the sauce, coating every bite with luscious goodness.
- Dry roasted peanuts: Crushed for an irresistible crunch and a burst of nuttiness.
How to Make One-Pan Ground Kung Pao Chicken Recipe
Step 1: Brown the Ground Chicken
Begin by heating a tablespoon of neutral oil in a large skillet or wok over high heat. When the oil is hot, add the ground chicken. Let it sear without stirring for a minute or two, so it forms a beautiful crust. This not only locks in flavor but adds texture. Then break it apart with a spatula and continue cooking until the chicken is no longer pink. Set it aside once cooked to keep the pan clear for the veggies.
Step 2: Sauté the Vegetables
Add the remaining tablespoon of oil to the hot pan, then toss in the diced zucchini and red bell pepper. Cook these until they just start to soften and develop a slight caramelization. This enhances their natural sweetness and gives your dish gorgeous color and texture contrast, which is so important in a One-Pan Ground Kung Pao Chicken Recipe.
Step 3: Build the Aromatics
Next, stir in the white parts of your green onions along with minced garlic, ground ginger, and crushed red pepper flakes. Cook everything together just for about 30 seconds, until you can smell all those enticing layers of aroma filling your kitchen. This quick step heightens the flavor complexity that makes Kung Pao chicken such a crowd-pleaser.
Step 4: Combine and Sauce it Up
Return the cooked ground chicken to the pan and stir everything together. Pour in the Shaoxing wine, soy sauce, and sugar. Immediately add the cornstarch slurry and constantly stir as the sauce thickens and glazes every ingredient in the pan. The sauce should become glossy, rich, and sticky enough to cling to the tender meat and crisp veggies, which is exactly what you want!
Step 5: Final Touches and Serve
Turn off the heat and fold in the green parts of the chopped green onions for a fresh burst of color and flavor. Finally, sprinkle the crushed dry roasted peanuts over the top, adding a delightful crunch. Serve this One-Pan Ground Kung Pao Chicken Recipe immediately, ideally alongside steamed rice or noodles to soak up that irresistible sauce.
How to Serve One-Pan Ground Kung Pao Chicken Recipe
Garnishes
Fresh garnishes take this dish up a notch. Sprinkle extra chopped green onions or even some fresh cilantro if you like a herbal note. A few additional crushed peanuts add a great texture contrast, and a drizzle of toasted sesame oil right before serving brings extra depth to those warm, nutty flavors.
Side Dishes
This dish shines with simple sides that complement without overwhelming. Steamed jasmine rice is a classic choice, soaking up all the saucy goodness. If you want to keep things light, serve with steamed or stir-fried bok choy or snap peas. For a more indulgent meal, pair it with garlic fried rice or lo mein noodles.
Creative Ways to Present
For a fun presentation, serve the One-Pan Ground Kung Pao Chicken Recipe in individual lettuce cups for a fresh, handheld option. You could also pile it onto a bed of cauliflower rice for a low-carb twist or fill crispy wonton cups for a party appetizer. Whatever you choose, the vibrant colors and textures will surely wow your guests.
Make Ahead and Storage
Storing Leftovers
Allow the dish to cool completely before transferring to an airtight container. Stored in the refrigerator, your leftover One-Pan Ground Kung Pao Chicken will stay fresh for up to 3 days, making it a perfect quick lunch or dinner option during the week.
Freezing
If you want to enjoy this flavorful dish later, it freezes surprisingly well. Pack cooled leftovers into a freezer-safe container and freeze for up to 2 months. Just remember that the texture of the veggies might soften a bit after thawing, but the sauce and chicken will still be full of flavor.
Reheating
For reheating, thaw frozen portions overnight in the fridge if possible. Warm gently in a skillet over medium heat to keep the chicken tender and the sauce intact. Add a splash of water or broth if the sauce gets too thick. Reheat leftovers until piping hot for the best taste experience.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works great as a substitute and will still absorb the delicious sauce perfectly. Just keep an eye on the cooking time as turkey can cook a bit faster.
How spicy is this One-Pan Ground Kung Pao Chicken Recipe?
The heat primarily comes from crushed red pepper flakes, and you can easily adjust the amount to your liking. For a milder dish, use less or omit entirely; if you love spice, feel free to add more.
Is Shaoxing wine necessary?
Shaoxing wine adds authenticity and depth, but if you don’t have it, dry sherry or a splash of mirin works as a decent substitute. The dish will still be delicious without it.
Can I make this recipe vegetarian?
While this recipe is centered around ground chicken, you can swap in tofu or tempeh for a vegetarian version. Just be sure to press and crumble the tofu before cooking to mimic the texture.
What should I serve with this One-Pan Ground Kung Pao Chicken Recipe for a full meal?
Pair it with steamed rice or noodles and a side of stir-fried or steamed veggies for a balanced, satisfying meal. A light soup or simple Asian slaw would round things out nicely.
Final Thoughts
There’s something so comforting and exciting about a meal that comes together effortlessly yet delivers incredible flavor—and that’s exactly what you get with the One-Pan Ground Kung Pao Chicken Recipe. It’s a recipe I always come back to when I want bold taste without the fuss. So grab your skillet, gather those vibrant ingredients, and treat yourself to this dazzling, easy-to-make Kung Pao chicken that’s sure to become 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 is a delicious and easy-to-make take on the classic Sichuan dish, featuring ground chicken cooked with crisp vegetables, a flavorful savory-spicy sauce, and crunchy roasted peanuts. Perfect for a quick weeknight dinner, it combines bold flavors with a satisfying texture all in one pan.
Ingredients
Protein and Vegetables
- 2 tablespoons neutral oil, divided
- 1 lb ground chicken
- 1 red bell pepper, finely diced
- 1 medium zucchini, finely diced
- 3 green onions, chopped, white and green parts separated
Spices and Aromatics
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ to 1 teaspoon crushed red pepper flakes
Sauce Ingredients
- 1 teaspoon sesame oil
- 1 teaspoon Chinese Shaoxing cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch, whisked with 4 tablespoons water
Garnish
- 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 immediately, allowing a crust to form. Then break it up with a spatula and cook until no longer pink and cooked through. Remove the chicken from the pan and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of oil to the pan. Add the finely diced zucchini and red bell pepper. Cook, stirring occasionally, until the vegetables are slightly softened and caramelized, about 3-4 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 or until fragrant, being careful not to burn the garlic. Return the cooked ground chicken to the pan.
- Create the sauce and thicken: Pour in the Chinese Shaoxing cooking wine, soy sauce, sugar, and sesame oil. Stir to incorporate. Then add the cornstarch slurry (cornstarch mixed with water) and cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
- Finish and serve: Mix in the green parts of the chopped green onions. Sprinkle with crushed roasted peanuts for crunch and serve immediately alongside steamed rice or noodles.
Notes
- You can adjust the crushed red pepper flakes based on your preferred spice level.
- For a gluten-free version, use tamari or a gluten-free soy sauce substitute.
- If you can’t find Shaoxing wine, you can substitute dry sherry or skip it for a slightly different flavor.
- This dish can be easily doubled to serve more people.
- Using freshly crushed peanuts enhances the texture and flavor, but pre-crushed peanuts work fine in a pinch.
