Panda Express Kung Pao Chicken
This Panda Express Kung Pao Chicken is a delicious restaurant copycat! This easy stir fry has a spicy garlic soy sauce with mixed veggies & chicken thighs.
Servings: 4 servings
- 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
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tsp butter
- 1 pinch salt
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!
Calories: 515kcal | Carbohydrates: 56g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 640mg | Potassium: 708mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1148IU | Vitamin C: 49mg | Calcium: 57mg | Iron: 3mg