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
Scale
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.
