One-Pan Ground Kung Pao Chicken Recipe
If you’re after a lightning-fast dinner that packs a punch, this One-Pan Ground Kung Pao Chicken Recipe will absolutely win you over. Bursting with bold, savory flavors from its zippy sauce, crunchy peanuts, and fresh peppers, it turns humble ground chicken into something you’ll make on repeat. No need to marinate or dirty extra bowls — all it takes is one skillet, a few pantry staples, and in less than half an hour, you’ll have an Asian-inspired dish worthy of your favorite restaurant, right at home.
Ingredients You’ll Need
The magic of this One-Pan Ground Kung Pao Chicken Recipe is in its simple, vibrant ingredients. Each one truly plays a starring role, creating a crave-worthy balance of sweet, salty, and spicy that sets this dish apart.
- Ground chicken: Lean, protein-packed, and soaks up the sauce beautifully for an ultra-juicy bite every time.
- Vegetable oil: A neutral oil perfect for browning the chicken and sautéing the aromatics without overpowering their flavor.
- Red and green bell peppers (diced): For a pop of color, crunch, and natural sweetness — feel free to mix up the bell pepper colors if you like!
- Garlic cloves (minced): Don’t skimp here! Fresh garlic gives those classic, fiery undertones you love in Kung Pao sauce.
- Fresh ginger (grated): Adds essential warmth and an unmistakable zing that brings the whole dish to life.
- Crushed red pepper flakes (optional): Customize the heat — add a pinch for a mild warmth, or go bold if you’re a spice fan!
- Roasted unsalted peanuts: Their crunch is addictive and they add that authentic Kung Pao signature (make sure they’re unsalted for best results).
- Green onions (sliced): Stir part in for a mellow onion note, and save some for a fresh garnish.
- Low-sodium soy sauce: The backbone of our savory-salty base, allowing you to control the final saltiness.
- Hoisin sauce: Sweet, tangy, and deep with umami flavor — hoisin is key for making the sauce truly special.
- Rice vinegar: A little acid brightens the whole dish, balancing the richer notes perfectly.
- Brown sugar: Just a touch, for a hit of sweetness that sets off the savoriness.
- Sesame oil: Adds that nutty, fragrant aroma so true to takeout-style Kung Pao.
- Cornstarch mixed with water: This quick slurry makes the sauce irresistible and glossy as it clings to every bite.
How to Make One-Pan Ground Kung Pao Chicken Recipe
Step 1: Whisk Together the Sauce
In a small bowl, quickly combine the soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and cornstarch slurry. A vigorous whisk will dissolve everything and set you up for a silky, restaurant-style sauce — this step takes less than a minute, but don’t skip it! Set the bowl aside so it’s ready to go.
Step 2: Brown the Chicken
Heat vegetable oil in a large skillet over medium-high. Once shimmering, add the ground chicken and break it up with your spatula right away. Let it cook for about 4 to 5 minutes, stirring occasionally, until it turns opaque, loses its pinkness, and starts to get those delicious brown edges. This is essential for deep, savory flavor in the final dish.
Step 3: Sauté the Veggies and Aromatics
Toss in the diced red and green bell peppers, minced garlic, grated ginger, and (if using) your desired amount of crushed red pepper flakes. Let everything sizzle and sauté for another 3 to 4 minutes, just until the peppers start to soften but still have a juicy bite. Cooking the garlic and ginger directly in the pan with the peppers brings out their natural aroma and depth.
Step 4: Pour In the Sauce
Give your sauce one last stir and pour it right over the chicken and pepper mixture. Stir everything to coat it evenly. Turn the heat down slightly and let the sauce bubble for 2 to 3 minutes. This is when the sauce transforms — watch it thicken, turning glossy and clinging beautifully to every ingredient. The kitchen will start to smell incredible!
Step 5: Add Peanuts and Green Onions
Off the heat, fold in the peanuts and half of your sliced green onions. The peanuts add crunch and a rich, nutty flavor, while the onions offer freshness and a pop of color. Give everything a good final toss — now it’s ready to serve, piping hot and sparkling with flavor.
How to Serve One-Pan Ground Kung Pao Chicken Recipe
Garnishes
Scatter the reserved green onions over the top for a fresh, vibrant finish. If you’re feeling fancy, a sprinkle of extra roasted peanuts, a dash of sesame seeds, or even a few additional red pepper flakes make the dish look and taste truly special. Don’t forget a squeeze of lime if you love a citrusy punch!
Side Dishes
For the perfect pairing, serve your One-Pan Ground Kung Pao Chicken Recipe over fluffy steamed jasmine rice or nutty brown rice. If you’re more of a noodle person, toss it with hot lo mein or rice noodles. For a lighter dinner, it’s also amazing alongside steamed broccoli, snap peas, or sautéed Asian greens.
Creative Ways to Present
Switch up your routine by spooning the chicken mixture into crisp lettuce cups for a fresh, low-carb twist. You can also pile it into a toasted bao bun or stuff it inside a warm pita for a street-food-inspired lunch. It’s equally delicious cold, so don’t hesitate to top a big green salad with leftovers for a craveable meal prep option!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Ground Kung Pao Chicken Recipe tastes just as bold and fresh the next day! Simply let it cool, then transfer to an airtight container. It’ll keep beautifully in your fridge for up to 3 days, making it a great make-ahead meal for busy weeknights or office lunches.
Freezing
To freeze, portion the cooled cooked chicken into freezer-safe bags or containers. Try to squeeze out as much air as possible for best results. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating — the sauce might thicken, so add a splash of water or a little soy sauce if needed.
Reheating
For best results, reheat your One-Pan Ground Kung Pao Chicken Recipe in a skillet over medium-low heat, stirring gently until hot. You can also microwave individual portions, covered, in 30-second bursts, stirring in between. If the sauce thickens up too much, a bit of water will bring it right back to its original, glossy goodness.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a perfect swap and will give you a very similar taste and texture. Just follow the recipe as written — ground turkey browns beautifully and soaks up all that flavorful sauce.
Is this One-Pan Ground Kung Pao Chicken Recipe spicy?
The beauty of this recipe is that you control the spice! Add more or less red pepper flakes based on your personal preference, or leave them out entirely if you want it mild and family-friendly.
What’s the best way to chop the bell peppers?
Dice your peppers into small, even pieces (about half-inch squares). This size lets them cook quickly and still offer a juicy crunch, perfectly matching the texture of the ground chicken.
Can I make this recipe gluten-free?
Yes! Just use a certified gluten-free soy sauce or tamari, and double-check your hoisin sauce as well. All the other ingredients are naturally gluten-free, so with these simple swaps, everyone can enjoy!
Can I meal prep One-Pan Ground Kung Pao Chicken Recipe?
This recipe is fantastic for meal prep! Divide it into individual portions with your favorite cooked rice or noodles, refrigerate, and you’ll have tasty lunches or quick dinners ready for several days.
Final Thoughts
You truly can’t beat the flavor, speed, and one-pan simplicity of this One-Pan Ground Kung Pao Chicken Recipe. If you love bold Asian-inspired dinners and crave something fresh and satisfying at the end of a busy day, give this recipe a try — I’m convinced you’ll add it to your regular rotation!
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One-Pan Ground Kung Pao Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Ground Kung Pao Chicken recipe is a quick and flavorful dish that combines ground chicken with a medley of vegetables, peanuts, and a savory sauce. Perfect for a busy weeknight dinner!
Ingredients
For the Ground Chicken:
- 1 pound ground chicken
- 1 tablespoon vegetable oil
For the Stir Fry:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup roasted unsalted peanuts
- 2 green onions, sliced
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and cornstarch slurry. Set aside.
- Cook the Chicken: Heat vegetable oil in a skillet, add ground chicken and cook until browned. Add bell peppers, garlic, ginger, and red pepper flakes. Cook until vegetables are tender.
- Add Sauce and Peanuts: Pour in the prepared sauce, stir to coat, and cook until sauce thickens. Stir in peanuts and green onions.
- Serve: Garnish with remaining green onions and serve hot over rice or noodles.
Notes
- Adjust the spice level by adding more or less red pepper flakes.
- You can substitute ground turkey or tofu for the chicken.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg
