Panda Express Kung Pao Chicken

Bring bold, restaurant-style flavors straight to your kitchen with this irresistible Panda Express Kung Pao Chicken copycat recipe. Tender, bite-sized chicken breast pieces are marinated in a savory soy sauce base, then stir-fried to golden perfection alongside vibrant red bell peppers, crisp zucchini, and aromatic garlic. Dried red chili peppers add a signature kick of spice, balanced beautifully by a rich, tangy sauce made from hoisin, balsamic vinegar, and sesame oil. Roasted peanuts deliver just the right amount of crunch, making every bite a delightful textural experience. This quick and easy homemade Kung Pao Chicken comes together in under 35 minutes, making it perfect for busy weeknights. Serve it hot over steamed rice for a family-friendly meal that’s packed with flavor and sure to impress.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 3 tablespoons cornstarch
• 4 tablespoons soy sauce
• 1 tablespoon dry sherry or rice wine
• 3 tablespoons vegetable oil
• 1 medium red bell pepper
• 1 small zucchini
• 8 dried red chili peppers
• 2 cloves garlic
• 3 scallions
• 0.5 cup roasted peanuts
• 2 tablespoons hoisin sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 0.25 cup water
• 0.25 teaspoon salt

Directions

Step 1

Cut the chicken breast into 1-inch cubes.

Step 2

In a bowl, mix cornstarch and 2 tablespoons of soy sauce to create a marinade. Add the chicken pieces and toss to coat evenly. Let marinate for 10 minutes.

Step 3

Meanwhile, chop the red bell pepper and zucchini into bite-sized pieces. Mince the garlic cloves and slice the scallions into 1-inch pieces.

Step 4

In a bowl, combine the remaining 2 tablespoons of soy sauce, dry sherry, hoisin sauce, balsamic vinegar, sesame oil, sugar, and water. Stir until well mixed to make the sauce.

Step 5

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable oil.

Step 6

Once hot, add the chicken pieces in a single layer. Stir-fry until browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.

Step 7

In the same wok, add the remaining tablespoon of vegetable oil. Add the dried red chili peppers and stir-fry for 30 seconds until they begin to darken.

Step 8

Add the garlic, red bell pepper, and zucchini to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.

Step 9

Return the chicken to the wok along with the scallions and roasted peanuts. Pour the pre-mixed sauce over everything.

Step 10

Stir well to combine all the ingredients and coat them in the sauce. Cook for an additional 3 minutes until the sauce thickens.

Step 11

Serve the Kung Pao Chicken hot, garnished with additional peanuts if desired.

Nutrition Facts

Serving size	(1199.3g)

Amount per serving	% Daily Value*
Calories	2157.2

Total Fat 114.0g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 45.2g
Cholesterol 391.0mg	0%
Sodium 6408.0mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 34.3g	0%
Total Sugars 41.6g
Protein 170.4g	0%

Vitamin D 0IU	0%
Calcium 328.8mg	0%
Iron 16.1mg	0%
Potassium 4074.6mg	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: 45.4%

Protein: 30.2%

Carbs: 24.4%