Kung Pao Chicken is a classic Chinese dish that has become a favorite in many homes around the globe. This recipe offers a twist on the traditional preparation by using ground chicken instead of chicken pieces. The ground chicken absorbs the flavors of the aromatic spices and sauces, providing a burst of flavor with every bite. The addition of vegetables complements the chicken, adding color, texture, and added nutrition.
Photos of Ground Kung Pao Chicken Recipe
The recipe calls for a few ingredients that may not be commonly found in a regular pantry, such as ground chicken, ground ginger, sesame oil, cooking wine, and peanuts. Ground chicken is a healthy alternative to ground beef and can be found in the poultry section of most supermarkets. Ground ginger and sesame oil are staple ingredients in Asian cooking and can be located in the ethnic food aisle. Cooking wine, also known as rice wine, is used to enhance the flavors and can be substituted with dry sherry if unavailable. Lastly, peanuts top off this dish with a crunchy texture and can be found in the snacks or bulk food section.
Ingredients for Ground Kung Pao Chicken
Ground chicken: This is a leaner alternative to ground beef, and when cooked, it will absorb the flavors of the spices and sauces in the dish.
Red bell pepper: Adds a sweet, slightly tangy flavor and a vibrant color to the dish.
Zucchini: Contributes a mild flavor and adds a nice crunch to the dish.
Green onion: Provides a mild onion flavor and a pop of green color.
Ground ginger: Gives the dish a warm, slightly spicy flavor.
Ground garlic: Adds a savory depth to the dish.
Crushed red pepper: Gives the dish its signature heat.
Sesame oil: Adds a rich, nutty flavor.
Cooking wine: Enhances the flavors of the other ingredients.
Soy sauce: Provides a salty umami flavor.
Cornstarch: Helps thicken the sauce to coat the chicken and vegetables.
Peanuts: Adds a crunchy texture to finish off the dish.
One reader, D'Arcy Mullen says:
This ground kung pao chicken recipe is a game-changer! The flavors are so rich and the texture is perfect. It's a quick and easy dish that's become a family favorite. The combination of spices and vegetables is just amazing. I highly recommend trying it out!
Techniques Required for Making Ground Kung Pao Chicken Recipe
How to cook ground chicken: In a large pan, heat canola oil over high heat and add the ground chicken. Cook until a good crust forms, then break the chicken apart with a spatula and continue cooking for an additional 2 to 3 minutes.
How to caramelize vegetables: After removing the cooked ground chicken from the pan, add more canola oil, red bell pepper, and zucchini. Increase the heat to high and cook for 1 to 2 minutes, until the vegetables are just caramelized and slightly cooked.
How to thicken the sauce: After adding the crushed red pepper, green onions, ginger, garlic, sesame oil, and cooked ground chicken into the wok or skillet, stir for a few seconds. Then, immediately add the wine, soy sauce, and water mixed with cornstarch. Bring it to a boil for 1 minute or so, until the sauce has thickened.
How To Make Ground Kung Pao Chicken
Recreate your own kung pao chicken at home by trying our easy-to-follow recipe! It’s a filling stir fry chicken meal that’s made in just one pan.
Serves:
Ingredients
- 1lbground chicken
- 2tbspvegetable oil,divided
- 1red bell pepper,minced
- 1large zucchini,minced
- ¼cupgreen onion,diced, white part only, in ½-inch pieces
- 1tspground ginger
- 1tspground garlic
- 1tspcrushed red pepper
- 1tspsesame oil
- 1tspcooking wine,like white wine
- 2½tbspsoy sauce
- 1tbspcornstarch,mixed with 4 tbsp water
- 2ozpeanuts,dry roasted, crushed
Instructions
-
Heat a wok or skillet to high heat for 10 seconds.
-
To a large pan, add 1 tablespoon of canola oil and ground chicken.
-
Cook until a good crust forms, then break the chicken apart with a spatula.
-
Cook for an additional 2 to 3 minutes.
-
Remove the chicken from the pan, then add the other tablespoon of canola oil, red bell pepper, and zucchini.
-
Increase the heat to high, then cook for 1 to 2 minutes, until just caramelized and slightly cooked.
-
Add the crushed red pepper, green onions, ginger, garlic, sesame oil, and cooked ground chicken into the wok or skillet.
-
Stir for 2 to 3 seconds, then immediately add the wine, soy sauce, and water mixed with cornstarch.
-
Bring it to a boil for 1 minute or so, until the sauce has thickened.
-
Garnish with crushed peanuts, serve, and enjoy!
Nutrition
- Calories: 356.82kcal
- Fat: 24.81g
- Saturated Fat: 4.23g
- Trans Fat: 0.13g
- Monounsaturated Fat: 13.08g
- Polyunsaturated Fat: 5.75g
- Carbohydrates: 10.30g
- Fiber: 3.10g
- Sugar: 4.21g
- Protein: 25.78g
- Cholesterol: 97.52mg
- Sodium: 636.76mg
- Calcium: 45.24mg
- Potassium: 1045.10mg
- Iron: 2.39mg
- Vitamin A: 67.28µg
- Vitamin C: 54.19mg
Essential Technique Tip for Perfect Ground Kung Pao Chicken
When cooking the ground chicken, ensure that you allow it to form a good crust before breaking it apart. This will not only enhance the flavor but also give the dish a nice texture. Additionally, when adding the cornstarch mixed with water, make sure to stir it well before adding to avoid lumps. The cornstarch acts as a thickening agent, giving the sauce a glossy and thick consistency. Remember, the key to a successful Kung Pao Chicken is the balance of flavors - the heat from the crushed red pepper, the sweetness from the red bell pepper and zucchini, and the saltiness from the soy sauce. Adjust these elements to your taste.
Time-Saving Tips for Preparing Kung Pao Chicken
Prep ahead: Chop and prep all your ingredients before you start cooking to streamline the process and save time.
One-pan wonder: Opt for one-pan recipes to minimize clean-up and simplify your cooking process.
Batch cooking: Make a larger portion and store the extra servings for quick and easy meals throughout the week.
Kitchen organization: Keep your kitchen organized to easily locate ingredients and cooking tools, saving time and reducing stress.
Multitask: Utilize your time efficiently by multitasking - for example, while one dish is simmering, prep the ingredients for the next.
Efficient tools: Invest in efficient kitchen tools and gadgets to speed up the cooking process and save time.
Follow the recipe: Stick to the recipe to avoid mistakes and save time on improvisation or corrections.
Clean as you go: Wash and put away dishes and utensils while cooking to minimize post-cooking cleanup time.
Plan your meals: Plan your meals for the week ahead of time to streamline grocery shopping and meal preparation.
Substitute Ingredients For Ground Kung Pao Chicken Recipe
ground chicken - Substitute with ground turkey: Ground turkey can be used as a leaner alternative to ground chicken, with a similar texture and flavor profile.
vegetable oil - Substitute with olive oil: Olive oil can add a rich flavor to the dish and is a healthier alternative to vegetable oil.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers can be used as a substitute for red bell peppers, providing a slightly different flavor and color to the dish.
zucchini - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchini, offering a similar texture and mild flavor.
green onion - Substitute with chives: Chives can be used as a substitute for green onions, providing a mild onion flavor.
ground ginger - Substitute with fresh grated ginger: Fresh grated ginger can be used as a substitute for ground ginger, offering a more intense and fresher flavor.
ground garlic - Substitute with minced garlic: Minced garlic can be used as a substitute for ground garlic, providing a stronger garlic flavor.
crushed red pepper - Substitute with chili flakes: Chili flakes can be used as a substitute for crushed red pepper, adding heat and spice to the dish.
sesame oil - Substitute with peanut oil: Peanut oil can be used as a substitute for sesame oil, providing a nutty flavor to the dish.
cooking wine - Substitute with chicken broth: Chicken broth can be used as a substitute for cooking wine, adding flavor and moisture to the dish.
soy sauce - Substitute with tamari: Tamari can be used as a substitute for soy sauce, providing a gluten-free alternative with a similar flavor.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a substitute for cornstarch, providing a similar thickening agent for the sauce.
peanuts - Substitute with cashews: Cashews can be used as a substitute for peanuts, offering a creamy and slightly sweet flavor to the dish.
Best Way to Present Kung Pao Chicken
Elevate the plating: When presenting the ground kung pao chicken, focus on creating an elegant and visually appealing plate. Use vibrant and colorful vegetables to add a pop of color to the dish. Arrange the components thoughtfully to showcase the textures and flavors.
Incorporate garnishes: Sprinkle the dish with finely chopped green onions and a drizzle of sesame oil to enhance the aroma and add a touch of sophistication to the presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the dish to stand out. Avoid overcrowding the plate and let the vibrant colors and textures of the kung pao chicken shine through.
Consider the plate shape and size: Choose a round or oval plate to complement the circular motion of the ground kung pao chicken. Ensure that the plate size is appropriate to allow the dish to be the focal point without appearing overwhelmed.
Balance the elements: Pay attention to the balance of the dish by arranging the ground kung pao chicken alongside the vegetables and garnishes in a harmonious and visually appealing manner. This will create a sense of equilibrium and sophistication on the plate.
Essential Tools for Making Ground Kung Pao Chicken
Wok or skillet: A wok or skillet is used for stir-frying and cooking the ground kung pao chicken. It allows for even heat distribution and quick cooking.
Large pan: A large pan is used to cook the ground chicken and vegetables. It provides ample space for cooking and stirring the ingredients.
Spatula: A spatula is essential for breaking apart the ground chicken and stirring the ingredients while cooking.
Canola oil: Canola oil is used for cooking the ground chicken and vegetables. It provides a neutral flavor and has a high smoke point, making it suitable for high-heat cooking.
Cooking wine: Cooking wine adds flavor to the dish and helps deglaze the pan, enhancing the overall taste of the ground kung pao chicken.
Mixing bowl: A mixing bowl is used for combining the water and cornstarch to create a slurry, which helps thicken the sauce in the dish.
Knife: A knife is necessary for chopping the red bell pepper, zucchini, and green onions, as well as for crushing the peanuts.
Cutting board: A cutting board provides a stable surface for chopping and preparing the vegetables and other ingredients.
Measuring spoons: Measuring spoons are used to accurately measure and add the ground ginger, ground garlic, crushed red pepper, sesame oil, and soy sauce to the dish.
Stove: A stove is required for cooking and heating the wok, skillet, and pan to the appropriate temperatures for stir-frying and cooking the ingredients.
Wooden spoon: A wooden spoon is used for stirring the ingredients in the wok or skillet while cooking the ground kung pao chicken.
How To Store and Freeze Ground Kung Pao Chicken
- Allow the kung pao chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
- To freeze the kung pao chicken, transfer it to a freezer-safe container or resealable plastic bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and contents.
- Frozen kung pao chicken will keep for up to 2-3 months in the freezer. When ready to eat, thaw it overnight in the refrigerator.
- Reheat the thawed or refrigerated kung pao chicken in a skillet or wok over medium heat until it is heated through and the sauce is bubbling. You may need to add a splash of water or chicken broth to thin out the sauce if it has thickened too much during storage.
- Alternatively, you can reheat the kung pao chicken in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat it in 30-second intervals, stirring between each interval, until it is heated through.
- If you have leftover rice or noodles, store them separately from the kung pao chicken. Reheat them in the microwave or on the stovetop before serving with the reheated kung pao chicken.
How To Reheat Leftover Kung Pao Chicken
Reheat the ground kung pao chicken in a skillet or wok over medium-high heat. Add a splash of water or chicken broth to help moisten the dish and prevent it from drying out. Stir frequently until heated through, about 3-5 minutes. This method helps to maintain the texture and flavor of the dish.
For a quick and easy reheating option, use the microwave. Place the leftover ground kung pao chicken in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through, until the dish is heated through. Be careful not to overheat, as this can cause the chicken to become tough and rubbery.
If you have an air fryer, you can use it to reheat the ground kung pao chicken. Preheat the air fryer to 350°F (175°C). Place the leftovers in the air fryer basket and cook for 3-5 minutes, shaking the basket halfway through, until the dish is heated through and slightly crispy on the outside.
For a more flavorful reheating experience, add a few fresh ingredients to the leftover ground kung pao chicken. Sauté some minced garlic and ginger in a skillet with a little oil, then add the leftovers and stir until heated through. You can also add some freshly chopped green onions or peanuts for added texture and flavor.
If you have a steamer, you can use it to gently reheat the ground kung pao chicken. Place the leftovers in a heat-safe dish and place it in the steamer basket. Steam for 5-7 minutes, or until the dish is heated through. This method helps to retain the moisture and flavor of the dish without drying it out or altering its texture.
Random Fact About Ground Kung Pao Chicken
The kung pao chicken dish is named after Ding Baozhen, a Qing Dynasty official who was known as Kung Pao. Legend has it that he loved spicy food, and this dish was created in his honor.
Is Making Kung Pao Chicken at Home Economical?
This ground kung pao chicken recipe is quite cost-effective for a household. Ground chicken is an affordable protein option, and the addition of vegetables like bell peppers and zucchini adds nutritional value without breaking the bank. The use of common pantry staples like soy sauce, garlic, and ginger keeps the overall cost reasonable. With an approximate cost of $15, this flavorful dish can feed a family of four at just around $3.75 per serving. The overall verdict for this recipe would be an 8/10 for its affordability, flavor, and ease of preparation.
Is Ground Kung Pao Chicken Healthy or Unhealthy?
The ground kung pao chicken recipe is a healthier alternative to traditional kung pao chicken, as it uses lean ground chicken instead of deep-fried chicken pieces. The inclusion of vegetables like red bell pepper and zucchini adds fiber, vitamins, and minerals to the dish. The use of ginger, garlic, and crushed red pepper provides flavor without relying heavily on salt or sugar. However, the recipe still contains some less healthy ingredients, such as vegetable oil and cornstarch, which can contribute to excess calorie intake and blood sugar spikes.
To make this recipe even healthier:
- Replace the vegetable oil with a healthier cooking oil like avocado oil or coconut oil, which are rich in beneficial fats
- Increase the amount of vegetables in the dish, such as adding carrots, broccoli, or snap peas for extra fiber and nutrients
- Reduce the amount of soy sauce used, as it is high in sodium, and opt for a low-sodium version instead
- Use a whole grain alternative to cornstarch, such as arrowroot or tapioca flour, to thicken the sauce
- Serve the kung pao chicken over a bed of brown rice or quinoa for added fiber and complex carbohydrates
Editor's Thoughts on This Delicious Kung Pao Chicken Recipe
This ground kung pao chicken recipe is a delightful twist on the classic dish. The use of ground chicken adds a unique texture, while the combination of red bell pepper, zucchini, and peanuts provides a satisfying crunch. The flavors are well-balanced, with the perfect amount of heat from the crushed red pepper and a hint of sweetness from the bell pepper. The cooking process is straightforward, making it accessible for home cooks. Overall, this recipe offers a delicious and satisfying meal that is sure to impress.
Enhance Your Ground Kung Pao Chicken Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Ground Kung Pao Chicken
Perfect Appetizers and Desserts for Ground Kung Pao Chicken
Why trust this Ground Kung Pao Chicken Recipe:
This recipe for ground kung pao chicken is a delicious and flavorful dish that brings the authentic taste of Chinese cuisine to your table. With fresh ingredients like red bell pepper, zucchini, and green onions, this recipe offers a balance of textures and flavors. The use of ground chicken ensures a lighter and healthier alternative to traditional kung pao chicken. The combination of soy sauce and sesame oil adds depth and richness to the dish, while the addition of peanuts provides a satisfying crunch. Trust this recipe to bring the bold and spicy flavors of kung pao chicken to your home kitchen.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Panda Express Kung Pao Chicken Recipe (Copycat)
Kung Pao Chicken Noodle Stir-Fry Recipe
Chinese Tofu and Kung Pao Sauce Recipe
Copycat Kung Pao Chicken Spaghetti Recipe
Kung Pao Brussels Sprouts Recipe
Kung Pao Chicken Zucchini Noodles Recipe
Kung Pao Chicken Recipe
Hot and Sour Shrimp Lo Mein Recipe
Kung Pao-Style Cauliflower & Kidney Beans Recipe
Kung Pao Cauliflower & Prawn Stir-Fry Recipe
Instant Pot Chinese Kung Pao Chicken Recipe
