Description
Spicy Ground Kung Pao Chicken delivers Chinese restaurant magic straight to home kitchens. Zesty peanuts, tender ground chicken, and complex chili sauce create an irresistible plate that brings authentic Sichuan flavors you can quickly savor.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) ground chicken
Vegetables:
- 1 red bell pepper, minced
- 1 large zucchini, minced
- ¼ cup diced green onion, white part only, in ½-inch pieces
Seasonings and Sauces:
- 2 tablespoons vegetable oil, divided
- 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 ½ tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 4 tablespoons water
- 2 ounces (57 grams) dry roasted peanuts, crushed
Instructions
- Prepare all ingredients and equipment: place a wok or large skillet over high heat, ensuring it’s completely dry and heated.
- Pour of vegetable oil into the hot wok, allowing it to shimmer and coat the cooking surface evenly.
- Add ground chicken, breaking it into small crumbles with a wooden spatula, and cook for 4-5 minutes until the meat develops a rich golden-brown color and loses its raw appearance.
- Transfer the browned chicken to a clean plate, keeping it warm and preserving its moisture.
- Drizzle an additional tablespoon (15 milliliters) of vegetable oil into the wok, then introduce diced bell peppers and zucchini, stirring quickly to prevent burning.
- Sauté the vegetables for 2-3 minutes until they develop slight caramelization and remain crisp-tender.
- Reduce heat to medium and add finely chopped green onions, minced garlic, grated ginger, and aromatic spices, mixing thoroughly to distribute flavors.
- Reintroduce the cooked ground chicken to the vegetable mixture, creating a harmonious blend of ingredients.
- Pour the prepared sauce over the chicken and vegetables, gently stirring to coat every morsel and allow the sauce to thicken for 2-3 minutes.
- Remove from heat and sprinkle crushed roasted peanuts on top for a delightful textural contrast and nutty flavor.
Notes
- Quickly brown ground chicken to develop rich, deep flavors that enhance the overall dish’s taste profile.
- Sauté vibrant bell peppers and zucchini until slightly caramelized, creating a delightful textural contrast in every bite.
- Infuse the stir-fry with aromatic green onions, garlic, and ginger for an authentic Kung Pao fragrance that elevates the meal.
- Create a glossy, thick sauce by simmering the ingredients, allowing the spices to meld and intensify the chicken’s seasoning.
- Sprinkle chopped peanuts on top for a satisfying crunch that adds nutty complexity and traditional Sichuan-style authenticity.
- Store leftovers in an airtight container for up to three days, ensuring the flavors continue to develop and deepen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg