One-Pan Ground Kung Pao Chicken

Why You’ll Love This Recipe

This One-Pan Ground Kung Pao Chicken is the perfect balance of convenience and flavor. If you’re craving the bold, spicy flavors of traditional Kung Pao chicken but don’t have the time for takeout, this quick and easy recipe will be your new go-to. With ground chicken, colorful vegetables, and a savory sauce, this dish cooks up in one pan in just 20 minutes. It’s a fast, delicious, and satisfying weeknight dinner that doesn’t skimp on flavor.

Ingredients

  • 2 tablespoons neutral oil, divided

  • 1 lb ground chicken

  • 1 red bell pepper, finely diced

  • 1 medium zucchini, finely diced

  • 3 green onions, chopped, white and green parts separated

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground ginger

  • 1/2 to 1 teaspoon crushed red pepper

  • 1 teaspoon sesame oil

  • 1 teaspoon Chinese Shaoxing (cooking) wine

  • 2 tablespoons soy sauce

  • 1 tablespoon sugar

  • 1 tablespoon cornstarch whisked into 4 tablespoons water

  • 2 oz dry roasted peanuts, crushed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Heat a large skillet or wok over high heat. Add 1 tablespoon of neutral oil and then the ground chicken. Allow the chicken to brown, creating a crust, then break it apart and continue cooking for an additional 2-3 minutes until fully cooked. Remove the chicken and set it aside on a plate.

  2. Add the remaining oil to the pan and toss in the zucchini and bell pepper. Sauté for about 2 minutes until slightly caramelized.

  3. Add the white parts of the green onions, ginger, garlic, crushed red pepper, and sesame oil. Stir to combine and cook for about 30 seconds.

  4. Return the cooked chicken to the pan. Stir in the cooking wine, soy sauce, sugar, and the cornstarch-water mixture. Cook, stirring constantly, until the sauce thickens.

  5. Stir in the green parts of the green onions and top with crushed peanuts. Serve and enjoy!

Servings and Timing

  • Servings: 4

  • Prep time: 5 minutes

  • Cook time: 15 minutes

  • Total time: 20 minutes

Variations

  • Protein Swap: You can substitute ground chicken with ground turkey for a different flavor profile.

  • Vegetable Options: Swap the zucchini or bell pepper for other vegetables like mushrooms, broccoli, or carrots.

  • Heat Level: Adjust the amount of crushed red pepper to control the spiciness. You can also add a little chili paste for extra heat.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat in a pan over medium heat until warmed through. You may need to add a splash of water or broth to loosen the sauce.

FAQs

Can I use a different type of oil for this recipe?

Yes, you can use any neutral oil such as vegetable oil or canola oil for cooking.

Can I make this recipe with tofu instead of chicken?

Yes, tofu is a great plant-based alternative to ground chicken. Just press and crumble the tofu before cooking.

How can I make this dish gluten-free?

To make this recipe gluten-free, substitute the soy sauce with a gluten-free soy sauce or tamari.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used in place of fresh, though you may need to adjust the cooking time.

Is this recipe spicy?

It can be, depending on how much crushed red pepper you use. If you prefer less heat, reduce the amount of crushed red pepper.

Can I use other nuts instead of peanuts?

Yes, cashews or almonds could be used in place of peanuts if you prefer.

How do I get the chicken crispy?

Allow the chicken to cook undisturbed for a few minutes before breaking it apart, which helps it develop a crispier texture.

Can I make this dish ahead of time?

While it’s best fresh, you can prep the ingredients ahead of time (chop veggies, measure out sauce) and cook it when you’re ready to eat.

What can I serve with this dish?

This dish pairs perfectly with steamed white rice, brown rice, or even noodles.

Is this recipe suitable for meal prep?

Yes, this recipe is perfect for meal prep! Just store it in individual containers for an easy and quick lunch or dinner during the week.

Conclusion

One-Pan Ground Kung Pao Chicken is a quick, flavorful, and easy-to-make dish that will satisfy your craving for takeout in a fraction of the time. With minimal ingredients and prep, it’s an ideal weeknight dinner that brings all the classic kung pao flavors to your table without the hassle. Whether you’re serving it with rice or enjoying it as a standalone meal, this dish is a must-try for busy nights.

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One-Pan Ground Kung Pao Chicken

One-Pan Ground Kung Pao Chicken

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  • Author: Paula
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This One-Pan Ground Kung Pao Chicken is a quick and flavorful weeknight dinner that’s packed with bold, spicy flavors. Made with ground chicken, colorful vegetables, and a savory sauce, it comes together in just 20 minutes with minimal cleanup. Perfect for those craving takeout, this one-pan dish offers a healthier, homemade alternative that’s easy to customize and sure to satisfy your taste buds. Ready in no time and packed with protein, this meal is perfect for busy nights!

Ingredients

2 tablespoons neutral oil, divided

1 lb ground chicken

1 red bell pepper, finely diced

1 medium zucchini, finely diced

3 green onions, chopped (white and green parts separated)

2 cloves garlic, minced

1/2 teaspoon ground ginger

1/2 to 1 teaspoon crushed red pepper (adjust to heat preference)

1 teaspoon sesame oil

1 teaspoon Chinese Shaoxing (cooking) wine

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon cornstarch, whisked into 4 tablespoons water

2 oz dry roasted peanuts, crushed

Instructions

  1. Heat a large skillet or wok over high heat. Add 1 tablespoon of neutral oil, then add the ground chicken. Allow the chicken to brown and form a crust, then break it apart and cook for 2-3 more minutes until fully cooked. Remove from the pan and set aside.

  2. Add the remaining oil to the pan, then toss in the zucchini and bell pepper. Sauté for about 2 minutes until slightly caramelized.

  3. Stir in the white parts of the green onions, ginger, garlic, crushed red pepper, and sesame oil. Cook for 30 seconds, stirring constantly.

  4. Return the cooked chicken to the pan. Stir in the cooking wine, soy sauce, sugar, and the cornstarch-water mixture. Cook while stirring until the sauce thickens.

  5. Add the green parts of the green onions and top with crushed peanuts. Serve immediately and enjoy!

Notes

Protein Swap: Swap ground chicken for ground turkey for a different flavor.

Vegetable Options: Swap in mushrooms, broccoli, or carrots for other vegetables.

Adjust Heat Level: Control the spiciness by reducing the amount of crushed red pepper or adding chili paste for extra heat.

Meal Prep: This dish stores well in the fridge for up to 3 days, making it great for meal prep.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

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