Chicken
Panda Express Inspired Kung Pao Chicken
A fast wok-style chicken stir-fry with zucchini, celery, red bell pepper, roasted peanuts, dried chiles, and a savory-sweet chile sauce.
Inspired by Panda Express
Prep
25 min
Cook
15 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 17 ingredients
- • 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch pieces
- • 2 tablespoons low-sodium soy sauce, divided
- • 1 tablespoon Shaoxing wine or dry sherry
- • 2 teaspoons cornstarch, divided
- • 1/3 cup low-sodium chicken broth
- • 2 tablespoons hoisin sauce
- • 1 tablespoon rice vinegar
- • 2 teaspoons granulated sugar
- • 1 teaspoon toasted sesame oil
- • 2 tablespoons neutral oil, divided
- • 1 medium zucchini, cut into 3/4-inch pieces
- • 2 celery ribs, sliced 1/2 inch thick
- • 1 red bell pepper, cut into 3/4-inch pieces
- • 3 garlic cloves, minced
- • 2 teaspoons finely grated fresh ginger
- • 1/2 cup roasted unsalted peanuts
- • 3 scallions, sliced
View ingredient-by-ingredient match
- 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch piecesMissing
- 2 tablespoons low-sodium soy sauce, dividedMissing
- 1 tablespoon Shaoxing wine or dry sherryMissing
- 2 teaspoons cornstarch, dividedMissing
- 1/3 cup low-sodium chicken brothMissing
- 2 tablespoons hoisin sauceMissing
- 1 tablespoon rice vinegarMissing
- 2 teaspoons granulated sugarMissing
- 1 teaspoon toasted sesame oilMissing
- 2 tablespoons neutral oil, dividedMissing
- 1 medium zucchini, cut into 3/4-inch piecesMissing
- 2 celery ribs, sliced 1/2 inch thickMissing
- 1 red bell pepper, cut into 3/4-inch piecesMissing
- 3 garlic cloves, mincedMissing
- 2 teaspoons finely grated fresh gingerMissing
- 1/2 cup roasted unsalted peanutsMissing
- 3 scallions, slicedMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
This unofficial home version recreates the chain dish's combination of chicken, zucchini, celery, red bell pepper, peanuts, and chile heat. High heat and small chicken batches prevent the vegetables from releasing water into the glossy sauce.
Planning, storage, and serving
Storage and reheating
Cool promptly and refrigerate for up to 3 days. Reheat in a hot skillet to 165°F; store extra peanuts separately and add after reheating so they stay crisp.
Make-ahead tips
Cut the chicken and vegetables and whisk the sauce up to 1 day ahead in separate covered containers. Marinate the chicken only 15 to 30 minutes before cooking.
What to serve with it
- - Steamed brown or jasmine rice
- - Panda Express Inspired Chow Mein
- - Sesame cucumber salad
Equipment needed
- - Wok or large skillet
- - Instant-read thermometer
- - Small whisk and prep bowls
Difficulty explained
The recipe cooks quickly, but all ingredients must be prepared first and chicken must be seared in batches to maintain wok heat.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Tamari
Use tamari in the same amount for a similar savory profile.
Boneless skinless chicken breasts
Use the same weight of chicken breasts when a leaner cut is preferred.
Arrowroot starch
Use an equal amount of arrowroot starch for thickening or crisp coatings.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Overcrowding chicken lowers the wok temperature and causes pale steamed pieces rather than browned edges.
- Burned dried chiles become bitter and smoky, so toast them briefly and keep them moving.
- Adding peanuts early softens their crunch; fold them in only after the sauce has thickened.
Nutrition Context
- Chicken and peanuts provide protein, while peanuts and cooking oil account for much of the fat in the stir-fry.
- The restaurant-style sauce is sodium-forward, so low-sodium broth and soy sauce preserve room for adjustment.
FAQ
How spicy is this recipe?
Seeded dried chiles provide moderate warmth. Start with four for mild heat or keep some seeds for a sharper finish.
Can I use chicken breast?
Yes. Cut it evenly and remove each batch as soon as it reaches 165°F so the lean meat stays juicy.
Why is my sauce watery?
The wok may have cooled or vegetables may have crowded it. Cook over high heat and let the whisked sauce boil for a full minute.
Are the dried chiles meant to be eaten?
They flavor the oil and sauce but can be very hot and leathery. Most diners leave the whole pieces behind.
Can I omit the peanuts?
Yes. The dish loses a signature crunch, but toasted sunflower seeds can provide texture if they suit your allergy needs.
What sides pair best with this dish?
Good pairings include Steamed brown or jasmine rice; Panda Express Inspired Chow Mein; Sesame cucumber salad. Choose one or two based on how substantial you want the meal to be.