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Panda Express Kung Pao Chicken Recipe – Easy & Flavorful Copycat Version

  • Author: Mary

Ingredients

Scale

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon brown sugar

  • 1 tablespoon rice vinegar

  • 2 tablespoons vegetable oil

  • 1 medium zucchini, diced

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 1 teaspoon fresh ginger, minced

  • ½ teaspoon crushed red pepper flakes (adjust to taste)

  • ¼ cup unsalted roasted peanuts

  • 2 green onions, chopped

  • 1 teaspoon sesame oil

  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)

For the Sauce:

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon sugar

  • ½ teaspoon sesame oil

Instructions

 

  1. Marinate the Chicken: In a bowl, combine 2 tablespoons soy sauce, brown sugar, and rice vinegar. Add the chicken pieces, ensuring they are well-coated. Marinate in the refrigerator for at least 30 minutes.

  2. Prepare the Sauce: In a separate bowl, mix together all the sauce ingredients: 2 tablespoons soy sauce, oyster sauce, rice vinegar, sugar, and ½ teaspoon sesame oil. Set aside.

  3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (discard the marinade) and add to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

  4. Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced zucchini and red bell pepper. Stir-fry for about 3 minutes until they start to soften.

  5. Add Aromatics: Add the minced garlic, ginger, and crushed red pepper flakes to the skillet. Stir-fry for about 30 seconds until fragrant.

  6. Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well to combine.

  7. Thicken the Sauce: Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and add it to the skillet. Stir continuously until the sauce thickens, about 1-2 minutes.

  8. Add Final Touches: Stir in the roasted peanuts and chopped green onions. Drizzle with 1 teaspoon sesame oil for added flavor.

  9. Serve: Serve the Kung Pao Chicken hot over steamed rice or noodles. Enjoy!

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Find it online: https://tastykitchendelight.com/panda-express-kung-pao-chicken-recipe-easy-flavorful-copycat-version/