Panda Express Kung Pao Chicken

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  • 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 large egg
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon white wine
  • 2 1/2 tablespoons reduced sodium soy sauce
  • 1/3 cup water
  • 2 1/2 tablespoons vegetable oil, divided use
  • 12 whole dry chile peppers (smaller than 3 inches; if longer, cut in half)
  • 1/4 cup 1/2-inch diced green onion, white part only
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • 1 teaspoon crushed red chile pepper
  • 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
  • 1 teaspoon sesame oil
  • 2 ounces dry roasted peanuts
  • 1 red bell pepper, cut into 3/4 inch cubes
  • 1 large zucchini cut into 3/4 inch cubes


  1. Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and the 2 tablespoons vegetable oil; refrigerate at least 1 hour.
  2. In a small bowl add the wine, soy sauce and water and set aside.
  3. Heat wok/skillet on high heat 10 seconds.
  4. Add the 2 tablespoons vegetable oil.
  5. Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
  6. Remove the chicken from the pan. Add another 1/2 tablespoon of oil and the red bell pepper and zucchini.
  7. Cook over high heat for 1-2 minutes, until just caramelized and slightly cooked.
  8. Remove vegetables and add the chile peppers.
  9. Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
  10. Stir for 2-3 seconds and immediately add the wine/soy/water mixture.
  11. Bring it to a boil, then add the cornstarch and water; mix and stir until it has thickened.
  12. Add the chicken and vegetables back in, stirring to combine.

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