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
Scale
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.
