Panda Express Kung Pao Chicken
This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.
Servings: 4 servings
Calories: 515kcal
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
Notes
Chop up the chicken and veggies up ahead of time so that all you need to do is throw it all in the pan with the sauce to cook.
Use frozen veggies to cut down on prep time.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 minutes.
Nutrition
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