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If you’re on the lookout for a quick, mouthwatering meal that packs bold flavors and comes together with minimal cleanup, this One-Pan Ground Kung Pao Chicken Recipe is just what you need. Featuring tender ground chicken, crisp veggies, and that signature spicy-sweet sauce, this dish has all the elements that make Kung Pao chicken a beloved classic — all cooked effortlessly in a single pan. Whether you’re craving takeout vibes at home or need a weeknight winner, this recipe will soon become your go-to favorite.
Ingredients You’ll Need
These simple ingredients are the heart and soul of the dish, each bringing something essential to the table — whether it’s vibrant color, satisfying texture, or that incredible burst of flavor you expect from authentic Kung Pao chicken.
- Neutral oil (2 tablespoons, divided): Perfect for searing and sautéing without overpowering flavors.
- Ground chicken (1 lb): Lean, tender, and quicker to cook than traditional chicken cuts.
- Red bell pepper (1, finely diced): Adds a sweet crunch and beautiful color.
- Zucchini (1 medium, finely diced): Brings freshness and a subtle bite.
- Green onions (3, chopped, white and green parts separated): White parts give a mild sharpness when cooked; green parts add a fresh garnish.
- Garlic (2 cloves, minced): Provides an irresistible aroma and depth.
- Ground ginger (½ teaspoon): A warm, zesty foundation for the sauce.
- Crushed red pepper flakes (½ to 1 teaspoon): Controls the heat level to your liking.
- Sesame oil (1 teaspoon): Adds that unmistakable nutty richness.
- Chinese Shaoxing cooking wine (1 teaspoon): Deepens flavor with subtle complexity.
- Soy sauce (2 tablespoons): Salty and umami-packed to bring everything together.
- Sugar (1 tablespoon): Balances the savory and spicy notes with a touch of sweetness.
- Cornstarch slurry (1 tablespoon cornstarch whisked with 4 tablespoons water): Thickens the sauce to the perfect consistency.
- Dry roasted peanuts (2 ounces, crushed): Offers a satisfying crunch and nutty contrast.
How to Make One-Pan Ground Kung Pao Chicken Recipe
Step 1: Brown the Chicken
Start by heating 1 tablespoon of neutral oil in a large skillet or wok over high heat. Add the ground chicken, giving it some space to cook undisturbed at first, allowing it to develop a lovely golden crust. Once browned, break it up gently with a spatula and continue until fully cooked through. Then, scoop the chicken out and set it aside so we can build the rest of the dish without overcooking the meat.
Step 2: Sauté Vegetables
Into the same pan, pour the remaining tablespoon of oil, then add the finely diced zucchini and red bell pepper. Cook these just until they start to soften and caramelize around the edges, which brings out a sweeter, richer flavor that contrasts perfectly with the spicy sauce later on.
Step 3: Add Aromatics and Return Chicken
Now is the time for the flavor magic. Toss in the white parts of the green onions, freshly minced garlic, ground ginger, and crushed red pepper flakes. Stir everything quickly — only about 30 seconds, just enough until the kitchen fills with that irresistible fragrance. Then bring the browned chicken back into the pan and mix it all together.
Step 4: Make the Sauce
Pour in the Shaoxing cooking wine, soy sauce, and sugar, stirring gently to combine. Next, slowly add the cornstarch slurry, stirring constantly to prevent lumps. Watch closely as the sauce thickens and turns glossy, perfectly coating every morsel in the skillet. Finish by drizzling in the sesame oil for that final layer of aromatic goodness.
Step 5: Garnish and Serve
Right before serving, sprinkle in the green parts of the chopped green onions for a fresh, bright burst of flavor. Don’t forget to top your One-Pan Ground Kung Pao Chicken Recipe with those crunchy roasted peanuts for texture that makes every bite a delight.
How to Serve One-Pan Ground Kung Pao Chicken Recipe
Garnishes
Adding fresh garnishes like chopped green onions and crushed peanuts really elevates the dish’s texture and flavor. You can also sprinkle some toasted sesame seeds for extra nuttiness or a wedge of lime for a zesty twist that cuts through the richness.
Side Dishes
This flavorful one-pan dish pairs beautifully with steamed jasmine rice or fluffy white rice, which soaks up the delicious sauce. For a low-carb option, serve it alongside cauliflower rice or crisp stir-fried greens like bok choy or snap peas to complement those savory spicy notes.
Creative Ways to Present
If you want to wow your dinner guests, serve the One-Pan Ground Kung Pao Chicken Recipe topped with fresh cilantro leaves and a drizzle of chili oil. Another fun idea is to serve it in lettuce cups for an interactive, handheld meal or pile it high on comforting noodles tossed with a light sesame dressing.
Make Ahead and Storage
Storing Leftovers
Leftover Kung Pao chicken keeps beautifully in an airtight container in the refrigerator for up to three days, making it an excellent option for quick lunches or easy dinners on busy days.
Freezing
If you want to keep the flavors around longer, freeze the cooled dish in a freezer-safe container for up to two months. Just make sure to leave some space for expansion and label it with the date.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to warm through evenly without drying out the chicken. Adding a splash of water or extra soy sauce can help revive the saucy goodness and keep the veggies vibrant.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works just as well in this recipe and offers a similar mild flavor. Just be sure to cook it thoroughly and adjust seasoning if needed.
How spicy is this One-Pan Ground Kung Pao Chicken Recipe?
The spice level is quite flexible since the recipe calls for ½ to 1 teaspoon of crushed red pepper flakes. Adjust according to your heat preference, or omit them for a milder dish.
What can I substitute for Shaoxing cooking wine?
If you don’t have Shaoxing wine, dry sherry or a mild rice wine vinegar mixed with a bit of water can be a good substitute to maintain that authentic flavor profile.
Is this recipe gluten-free?
This dish can be gluten-free if you use tamari or a gluten-free soy sauce alternative, so be sure to check your ingredients if that’s a concern.
Can I make this recipe vegetarian?
You bet! Replace ground chicken with diced firm tofu or chopped mushrooms, and use vegetable broth or tamari instead of Shaoxing wine for a delicious plant-based version.
Final Thoughts
This One-Pan Ground Kung Pao Chicken Recipe is a game-changer when it comes to weeknight cooking—fast, flavorful, and with minimal fuss. It’s one of those dishes that feels special yet is somehow so easy to whip up that you’ll want to make it again and again. Give it a try and watch it become a family favorite at your table!
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One-Pan Ground Kung Pao Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This One-Pan Ground Kung Pao Chicken recipe offers a quick and flavorful twist on the classic Sichuan dish using ground chicken and a vibrant mix of vegetables. Cooked entirely in one skillet, it features a perfectly balanced spicy, sweet, and savory sauce enriched with crunchy roasted peanuts, making it a satisfying weeknight dinner that’s ready in just 25 minutes.
Ingredients
Protein and Vegetables
- 1 lb ground chicken
- 1 red bell pepper, finely diced
- 1 medium zucchini, finely diced
- 3 green onions, chopped, white and green parts separated
Seasonings and Aromatics
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ to 1 teaspoon crushed red pepper flakes
- 1 tablespoon sugar
Oils and Liquids
- 2 tablespoons neutral oil, divided (such as vegetable or canola oil)
- 1 teaspoon sesame oil
- 1 teaspoon Chinese Shaoxing cooking wine
- 2 tablespoons soy sauce
Thickening and Garnish
- 1 tablespoon cornstarch, whisked with 4 tablespoons water
- 2 ounces dry roasted peanuts, crushed
Instructions
- Brown Chicken: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the ground chicken and let it cook undisturbed until it browns and forms a crust. Then break it up with a spatula and continue cooking until fully cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of oil to the same pan, then add the finely diced zucchini and red bell pepper. Cook over medium-high heat until the vegetables become slightly softened and develop a light caramelization.
- Add Aromatics and Chicken: Stir in the white parts of the chopped green onions, minced garlic, ground ginger, and crushed red pepper flakes. Cook for approximately 30 seconds until the mixture becomes fragrant. Return the browned ground chicken to the pan and combine well.
- Make Sauce: Pour in the Chinese Shaoxing cooking wine, soy sauce, and sugar. Stir everything together. Then add the cornstarch slurry (cornstarch mixed with water) and cook the mixture, stirring constantly, until the sauce thickens and coats the chicken and vegetables evenly.
- Garnish and Serve: Stir in the green parts of the chopped green onions. Sprinkle the crushed dry roasted peanuts over the dish. Serve immediately, ideally accompanied by steamed rice or noodles for a complete meal.
Notes
- You can adjust the crushed red pepper flakes according to your preferred spice level.
- Use medium to high heat to get good caramelization on the chicken and vegetables.
- For gluten-free, use tamari instead of soy sauce.
- The Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Prepare the cornstarch slurry in advance to avoid lumps in the sauce.
