What is Kung Pao Chicken?

Kung Pao Chicken is a Chinese-American dish popularized by restaurant chains like Panda Express. It's typically made with chicken, veggies and peanuts in a sweet and spicy sauce.

How Spicy is this Panda Express Kung Pao Chicken?

I personally don't find this dish too spicy but if you're sensitive to spice you can use less sweet chili sauce. If you want to take it up a notch I recommend adding crushed red pepper flakes.

Is this recipe gluten-free?

Technically no if you're using soy sauce. However, you can easily sub in tamari or coconut aminos in place of soy sauce and this dish will be fully gluten-free.

Can I use a different grain instead of rice?

For sure! If you don't eat rice or don't have any feel free to serve over a different grain or even a grain-free option like cauliflower rice.

[Copycat] Panda Express Kung Pao Chicken Recipe

Name: Copycat Panda Express Kung Pao Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 cups dry rice, cooked according to package instructions; 1 1/2 lbs boneless, skinless chicken thighs, chopped into bite size pieces; 1 1/2 tbsp cornstarch; 2 tbsp sesame oil; 1 large red bell pepper, seeded + chopped; 1 large zucchini, quartered; 1 large carrot, peeled + chopped; 3 garlic cloves, minced; 1 inch knob ginger, minced; 2 tbsp honey; 1/4 cup soy sauce; 1-2 tbsp sweet chili sauce; 1 tbsp rice wine vinegar; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup peanuts; 1/4 cup green onions, chopped

Copycat Panda Express Kung Pao Chicken

kung pao chicken recipe over rice in a green bowl.

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5 from 1 review

Enjoy this delicious copycat recipe for Panda Express Kung Pao Chicken – a flavorful and veggie-packed entree that honestly tastes better than takeout!

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Cook
Cuisine: Chinese

Ingredients

Scale

2 cups dry rice, cooked according to package instructions
1 1/2 lbs boneless, skinless chicken thighs, chopped into bite size pieces
1 1/2 tbsp cornstarch
2 tbsp sesame oil
1 large red bell pepper, seeded + chopped
1 large zucchini, quartered
1 large carrot, peeled + chopped
3 garlic cloves, minced
1 inch knob ginger, minced
2 tbsp honey
1/4 cup soy sauce
1–2 tbsp sweet chili sauce
1 tbsp rice wine vinegar
1/2 tsp salt
1/2 tsp black pepper
1/4 cup peanuts
1/4 cup green onions, chopped

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Instructions

Cook rice according to package instructions.
Add chicken to a large bowl and pat dry with paper towel to remove all excess moisture.
Sprinkle with cornstarch and salt and pepper. Toss to combine.
Add sesame oil to a large skillet or wok over medium-high heat.
Add your chicken and cook for roughly 5 minutes or until browned on all sides (it doesn’t need to be cooked all the way through).
In a small bowl combine honey, soy sauce, sweet chili paste, rice wine vinegar and salt and pepper. Set aside.
Add bell pepper, zucchini, carrot, garlic + ginger to your chicken and saute for 5-7 minutes until veggies have softened.
Add sauce to chicken and veggies and reduce heat to low.
Continue cooking for 3-5 minutes or until sauce has thickened.
Top with peanuts and green onions.
Serve over a bowl of rice.

Find it online: https://www.thehealthymaven.com/panda-express-kung-pao-chicken/