Name: One-Pan Ground Kung Pao Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese
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

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

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Instructions

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.
Add the remaining oil to the pan, then toss in the zucchini and bell pepper. Sauté for about 2 minutes until slightly caramelized.
Stir in the white parts of the green onions, ginger, garlic, crushed red pepper, and sesame oil. Cook for 30 seconds, stirring constantly.
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.
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