Nut-Free Panda Express Kung Pao Chicken

Enjoy all the bold, fiery flavors of a takeout classic with this Nut-Free Panda Express Kung Pao Chicken, a deliciously allergen-friendly twist on the beloved dish! Tender morsels of marinated chicken thighs are stir-fried to perfection alongside crisp red bell peppers, zucchini, and a fragrant mix of garlic and ginger. This dish is brought to life with a sweet-and-savory sauce made from soy sauce, oyster sauce, and rice vinegar, while Sichuan peppercorns and dried red chilies provide an irresistible kick. Perfect for families avoiding nuts, this quick and easy recipe skips the peanuts while keeping its flavor-packed integrity intact. Serve it over steamed rice for the ultimate weeknight comfort meal that’s as good as—or better than—your favorite takeout! Keywords: nut-free kung pao chicken, Panda Express recipe, allergen-friendly Chinese food, homemade stir-fry, Sichuan recipe.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 2 tablespoons Cornstarch
• 4 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1.5 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Sichuan peppercorns
• 8 whole Dried red chilies
• 3 units Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 unit Red bell pepper, chopped
• 3 stalks Green onion, chopped
• 1 medium Zucchini, chopped
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Chili flakes (optional)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl.

Step 2

Add 2 tablespoons of soy sauce and cornstarch to the chicken, mix well, and set aside to marinate for 15 minutes.

Step 3

In a small bowl, mix remaining soy sauce, oyster sauce, rice vinegar, sugar, and chili flakes (if using) to create the sauce, then set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

Step 5

Add the sichuan peppercorns and dried red chilies to the oil and stir-fry for about 30 seconds until fragrant.

Step 6

Remove the peppercorns and chilies from the pan and set aside for later.

Step 7

Add remaining oil to the pan and increase the heat to high. Add the marinated chicken to the pan and stir-fry until it's browned and cooked through, about 5-7 minutes.

Step 8

Remove the chicken from the pan and set aside.

Step 9

In the same pan, add garlic, ginger, red bell pepper, zucchini, and a pinch of salt and black pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 10

Return the cooked chicken to the pan and mix with the vegetables.

Step 11

Pour in the sauce mixture and add the reserved sichuan peppercorns and chilies. Stir everything together for another 2-3 minutes until well-coated and heated through.

Step 12

Remove from heat and garnish with chopped green onions before serving.

Step 13

Serve hot with steamed rice.

Nutrition Facts

Serving size	(1087.9g)

Amount per serving	% Daily Value*
Calories	1677.3

Total Fat 92.2g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 25.3g
Cholesterol 567.0mg	0%
Sodium 5979.7mg	0%
Total Carbohydrate 83.6g	0%
Dietary Fiber 13.1g	0%
Total Sugars 38.3g
Protein 132.6g	0%

Vitamin D 31.8IU	0%
Calcium 207.5mg	0%
Iron 10.1mg	0%
Potassium 2642.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 31.3%

Carbs: 19.7%