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
Scale
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
