Ground Kung Pao Chicken combines the savory, spicy flavors of traditional Chinese cooking with the convenience of ground meat. This dish is perfect for anyone looking for a quick yet satisfying meal. It features juicy ground chicken, crisp vegetables, and crunchy peanuts, all brought together with a bold sauce that packs a punch of flavor.Ideal for a weeknight dinner, this version of Kung Pao chicken is not only delicious but also adaptable. Whether you’re a spice lover or prefer something a bit milder, you can easily adjust the heat level. The inclusion of zucchini adds a fresh touch, making it a wholesome choice for any meal.
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Ingredients:
1 pound ground chicken
2 tablespoons vegetable oil, divided
1 red bell pepper, minced
1 large zucchini, minced
1/4 cup diced green onion, white part only, in 1/2-inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red pepper
1 teaspoon sesame oil
1 teaspoon cooking wine (white wine used)
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 4 tablespoons water
2 ounces dry roasted peanuts, crushed
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Directions:
Heat a wok/skillet on high heat for 10 seconds until very hot.
Add 1 tablespoon vegetable oil and the ground chicken to the pan. Cook until a crust forms, then break apart and continue cooking for an additional 2-3 minutes.
Remove the chicken and add the remaining oil, red bell pepper, and zucchini. Cook for 1-2 minutes until slightly caramelized.
Add green onions, ginger, garlic, crushed red pepper, and sesame oil back into the pan with the cooked chicken. Stir for a few seconds.
Immediately add cooking wine, soy sauce, and the cornstarch-water mixture. Bring to a boil and simmer until the sauce thickens, about 1 minute.wine, soy sauce, and the cornstarch-water mixture. Bring to a boil and simmer until the sauwine, soy sauce, and the cornstarch-water mixturwine,
Garnish with crushed peanuts.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 320 kcal | Servings: 4