This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.
This is one of the best takeout-fakeout recipes you'll ever try and I love how tender and juicy the chicken is! You've got to try this one! Serve it over rice or noodles for a quick and satisfying meal that’s easy to make at home.
Why you'll love this recipe
- Restaurant copycat: It tastes just like the kind you'd get from Panda Express, but without the extra calories.
- Super customizable: You can adjust the spice level, add more veggies and even swap out the protein.
Ingredients and substitutions
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Honey – try brown sugar, maple syrup or agave instead.
- Chili paste – adjust the amount based on your spice tolerance.
- Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
- Chicken thighs – chicken breasts would also work.
- Cornstarch – use potato starch or tapioca starch instead.
- Peanut oil – use any neutral cooking oil like olive oil.
- Red bell pepper – or another veggie like broccoli or cauliflower.
- Zucchini – try another veggie like mushrooms.
- Green onions – scallions or diced white onion would be good too.
- Peanuts – leave this off if need be.
Rice
- Jasmine rice – try brown rice instead.
- Butter – margarine or oil would also work.
How to make kung pao chicken
Step 1: Coat the chicken.
Toss the chicken in cornstarch. Meanwhile, prepare the sauce by mixing the soy sauce, honey, chili paste and garlic together.
Step 2: Brown the chicken.
Sauté until lightly browned.
Step 3: Add the veggies and sauce.
Sauté sauce and veggies until softened.
Step 4: Top with green onions.
Stir in the green onions, then serve over rice.
Recipe Tips
- Use a wok: It'll ensure everything stir fries perfectly since the whole pan heats evenly.
- Swap out the protein: Beef or tofu would both be good. You can also try my kung pao shrimp recipe!
- Add more vegetables: Try mushrooms, bok choy, broccoli, carrots, snow peas, green beans and more.
- Switch up the sides: Serve with brown rice or cauliflower fried rice instead.
Frequently asked questions
What's the difference between kung pao chicken and General Tso's chicken?
Kung pao chicken is made with seared chicken that’s tossed in a sweet and spicy sauce, while General Tso’s chicken is battered and deep fried in a sweeter sauce.
Can I make a gluten-free version of Kung Pao Chicken?
To make a gluten-free version, substitute regular soy sauce with tamari, and double check that all other ingredients, such as chili paste and rice vinegar, are certified gluten-free.
How many calories are in this recipe?
Panda Express' kung pao chicken has 670 calories per serving, whereas my version has 515 calories per serving, so you're saving calories and money by making it at home.
What to serve with this dish
Kung Pao Chicken is delicious on its own, but it can really shine with the right accompaniments. Try some off these:
- A flavourful fried rice alternative with eggs, veggies, and soy sauce or a low-carb cauliflower fried rice.
- Toss Lo mein or chow mein noodles in soy sauce and sesame oil.
- Cucumber salad: Try this one I like to make with chicken wings!
How to store and reheat
Store: Place leftovers in an airtight container and refrigerate for up to 5 days.
Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, adding a splash of water to maintain moisture.
Freeze & Reheat from Frozen: Transfer cooled chicken to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.
More takeout-inspired recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into meal prep.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
Copycat Panda Express Kung Pao Chicken
Ingredients
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp chili paste
- 4 cloves garlic, minced
- 4 boneless skinless chicken thighs, diced
- 1/2 tsp each salt & pepper
- 1 tbsp cornstarch
- 1 tbsp peanut oil (or olive oil)
- 1 red pepper, chopped
- 1 zucchini, chopped
- 1 bunch green onions, chopped into 1-inch pieces
- 1/2 cup peanuts, chopped
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- In a small bowl, mix together soy sauce, honey, chili paste and garlic. Set aside. Meanwhile, start to cook rice in a rice cooker.
- Toss chicken with salt & pepper and cornstarch in a large bowl. Heat oil over med-high heat in a large skillet then saute chicken for 4-5 min until lightly browned. Add in red pepper, zucchini, stir fry sauce and peanuts, sauteeing another 4-5 minutes until veggies soften.
- Stir in green onions, sauteeing another 1-2 minutes. Remove from heat then serve chicken mixture overtop of cooked rice. Enjoy!
Video
Comments & Reviews
sherry says
I a NOT a fan of stir fry at home as I ALWAYS compare it to take out but my family LOVES it. I thought I would give this one a try and it was a hit all around. I did do the velveting technique, added pea pods and broccoli that I had in the fridge that I needed to use up and it was a nice addition. This will be added to the weekly menu rotation.
Taylor Stinson says
I’m so happy you all enjoyed!!! Thank you so much, I’m so grateful for such a rave review!
Chelsea says
Wow. This is DELICIOUS! I was looking for a Kung Pao recipe but didn’t want to buy a ton of ingredients. I was skeptical that this simple version would taste just like Panda Express, but it absolutely does. My mom tried using chicken breasts and it was great that way too. We will make this again and again! 🙂
Taylor Stinson says
I’m so happy you guys enjoyed!! Thanks so much for leaving your review 🙂