One-Pan Ground Kung Pao Chicken Recipe

This One-Pan Ground Kung Pao Chicken is a quick and easy weeknight meal that’s bursting with flavor. Ground chicken, crisp vegetables, and a savory sauce with a hint of spice come together in this delicious and convenient dish. It’s a healthier take on the classic Kung Pao Chicken, and it’s perfect for those busy evenings when you’re craving a satisfying and flavorful meal.

Ingredients

Here’s what you’ll need to create this delicious one-pan meal:

• Neutral oil: Such as vegetable or canola oil, for cooking the chicken and vegetables.
• Ground chicken: A lean protein option that’s packed with flavor.
• Red bell pepper: Finely diced, for color, sweetness, and crunch.
• Zucchini: Finely diced, adds a mild flavor and tender texture.
• Green onions: Chopped, with white and green parts separated, for flavor and garnish.
• Garlic: Minced, for aromatic depth.
• Ground ginger: Adds a warm and slightly spicy flavor.
• Crushed red pepper: Adds a kick of heat. Adjust the amount to your liking.
• Sesame oil: Adds a nutty aroma and flavor.
• Chinese Shaoxing cooking wine: Adds a depth of flavor. If you don’t have Shaoxing wine, you can substitute with dry sherry or mirin.
• Soy sauce: Adds a salty and umami flavor.
• Sugar: Balances the savory and spicy flavors.
• Cornstarch: Whisked with water, this is used to thicken the sauce.
• Dry roasted peanuts: Crushed, for garnish and a crunchy texture.

How to Make One-Pan Ground Kung Pao Chicken

Step 1: Cook the Ground Chicken

Place a large skillet or wok over high heat. Add 1 tablespoon of the neutral oil, followed by the ground chicken. Let the chicken brown on one side without stirring until a crust starts to form. Then, break the chicken apart with a spatula or wooden spoon and continue cooking until cooked through. Remove the chicken from the pan and set aside.

Step 2: Sauté the Vegetables

Add the remaining neutral oil to the pan, followed by the diced zucchini and red bell pepper. Cook until slightly softened and caramelized.

Step 3: Combine and Finish

Add the white parts of the green onions (reserve the green parts for garnish), crushed red pepper, ginger, and garlic to the pan. Return the cooked ground chicken to the pan. Cook briefly, about 30 seconds, until fragrant. Stir in the Shaoxing wine, soy sauce, sugar, and cornstarch/water mixture. Cook, stirring or tossing almost constantly, until the sauce thickens.

Step 4: Garnish and Serve

Remove from the heat and stir in the reserved green parts of the green onions. Serve immediately, garnished with crushed peanuts.

How to Serve One-Pan Ground Kung Pao Chicken

• Main Course: This One-Pan Ground Kung Pao Chicken is a delicious and satisfying meal on its own.
• With Rice or Noodles: Serve it over steamed rice or noodles for a complete and balanced meal.
• Side Dish: It can also be served as a flavorful side dish with your favorite Asian-inspired main courses.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use a different type of meat?
Yes, you can use ground pork, beef, or turkey instead of ground chicken.

Can I add other vegetables to this dish?
Absolutely! Feel free to add other vegetables, such as sliced mushrooms, chopped broccoli florets, or water chestnuts.

Can I make this dish vegetarian?
Yes, you can omit the ground chicken or substitute it with crumbled tofu or tempeh.

How can I make this dish spicier?
Add more crushed red pepper or use a chili garlic sauce instead of the Shaoxing wine.

There you have it! A delicious and easy-to-make recipe for One-Pan Ground Kung Pao Chicken that’s perfect for any occasion. Enjoy!

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