Panda Express Kung Pao Chicken with Peanuts and Vegetables
This spicy Sichuan-inspired stir-fry combines tender marinated chicken with crunchy peanuts, crisp vegetables, and dried chilies in a savory-sweet sauce. The dish balances heat from multiple pepper sources with umami-rich soy sauce and aromatic ginger and garlic. Perfect for weeknight dinners when you crave bold flavors, this restaurant-style version brings the popular takeout dish to your home kitchen. The key is high heat cooking that creates slight caramelization on the vegetables while keeping the chicken tender and juicy.
Ingredients
- 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- ¼ cup water
- ½ teaspoon salt
- ½ large egg
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon cooking wine, white wine works
- 2 ½ tablespoons soy sauce
- ⅓ cup water
- 2 ½ tablespoons vegetable oil, divided
- 12 chili peppers, smaller than 3 inches, cut in half if longer
- ¼ cup green onion, diced, white part only, in 1/2-inch pieces
- 1 teaspoon ground ginger, dried or use 1 tablespoon fresh ginger
- 1 teaspoon ground garlic, dried or use 1 tablespoon fresh garlic
- 1 teaspoon crushed red chili pepper
- ½ tablespoon cornstarch, make slurry mixed with 1/2 tablespoon water
- 1 teaspoon sesame oil
- 2 ounces dry roasted peanutscashews1:1tree nutspeanuts-freeadds tree_nuts
different flavor profile
- 1 red bell pepper, cut into 3/4 inch cubes
- 1 large zucchini, cut into 3/4 inch cubes
Instructions
- 1
Combine chicken with water, salt, egg, cornstarch and vegetable oil then refrigerate at least 1 hour
- 2
Mix wine, soy sauce and water in a small bowl and set aside
- 3
Heat wok or skillet on high heat for 60 seconds until very hot
- 4
Add vegetable oil to the hot pan
- 5
Remove chicken from marinade and cook on high heat for 60 seconds
- 6
Remove chicken from pan, add more oil and add red bell pepper and zucchini
- 7
Cook vegetables on high heat for 1 to 2 minutes until just caramelized and slightly cooked
- 8
Remove vegetables and add chili peppers to pan
- 9
Stir chili peppers until they darken slightly
- 10
Add green onions, peanuts, ginger, garlic, crushed red pepper and sesame oil
- 11
Stir thoroughly and immediately add the wine, soy sauce and water mixture
- 12
Bring mixture to a boil then add cornstarch slurry and stir until thickened
- 13
Return chicken and vegetables to pan and stir to combine
Tips
Marinate the chicken for at least 1 hour to ensure tender, flavorful meat that holds together during high-heat cooking.
Keep the wok or skillet extremely hot throughout cooking to achieve proper caramelization and prevent steaming the ingredients.
Have all ingredients prepped and ready before starting since this dish cooks very quickly once you begin stir-frying.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Best reheated in wok or skillet over medium-high heat.
Marinate chicken up to 24 hours ahead. Prep all vegetables and sauce mixture day before cooking.
Serve immediately over steamed rice or noodles while hot for best texture and flavor.
Common Mistakes
Keep wok extremely hot to avoid steaming ingredients instead of stir-frying.
Don't overcook vegetables to maintain crisp texture and bright color.
Add cornstarch slurry gradually while stirring to prevent lumps in sauce.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this less spicy?
Reduce or omit the chili peppers and crushed red pepper. Start with half the amount and adjust to taste.
What can I substitute for the chili peppers?
Use dried red pepper flakes or fresh jalapeños if whole dried chilies aren't available.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat in a hot skillet for best texture.