Description
Ground Kung Pao Chicken is a one-pan spicy stir fry that takes just 20 minutes to prepare. It combines savory, sweet, spicy, and crunchy flavors, making it a quick and satisfying meal option.
Ingredients
Scale
- 1 lb ground chicken
- 1 tbsp neutral oil (vegetable or avocado)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ red bell pepper, diced
- ½ zucchini or 1 celery stalk, diced
- ⅓ cup roasted peanuts
- 2 green onions, sliced
- 3 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes (to taste)
- 1 tsp cornstarch
- 2 tbsp cold water
Instructions
- 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.
- Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 30–60 seconds, just until fragrant.
- Increase heat to medium-high. Add ground chicken and cook 5–6 minutes, breaking it up, until fully cooked and lightly browned.
- Stir in bell pepper and zucchini (or celery). Cook 2–3 minutes until slightly tender but still crisp.
- Re-whisk sauce and pour into the skillet. Stir constantly as it bubbles and thickens, about 1–2 minutes, until glossy and coating everything.
- Remove from heat. Stir in peanuts and most of the green onions. Garnish with remaining green onions before serving.
Notes
- This dish is best served immediately.
- Adjust the amount of crushed red pepper flakes to control spiciness.
- Feel free to add other vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Ground Kung Pao Chicken, Kung Pao, Stir Fry, Quick Dinner