Name: Ground Kung Pao Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese-American
Ingredients: 1 lb ground chicken; 2 tbsp vegetable oil, divided; 1 red bell pepper, minced; 1 large zucchini, minced; 1/4 cup diced green onion (white part only); 1 tsp ground ginger; 1 tsp ground garlic; 1 tsp crushed red pepper; 1 tsp sesame oil; 2 1/2 tbsp soy sauce; 1 tbsp cornstarch mixed with 4 tbsp water; 2 oz dry roasted peanuts, crushed

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A quick and flavorful stir-fry made with ground chicken, bell peppers, zucchini, and crunchy peanuts in a savory-sweet Panda Express–style sauce. Ready in just 20 minutes, it’s perfect for a weeknight dinner.

Ground Kung Pao Chicken

Why You’ll Love This Recipe

Fast and easy — ready in 20 minutes.
Uses ground chicken for a lighter twist on the classic.
Packed with fresh vegetables for added nutrition.
Perfect balance of sweet, savory, and spicy flavors.
Great for meal prep or quick weeknight dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground chicken
2 tablespoons vegetable oil, divided
1 red bell pepper, minced
1 large zucchini, minced
1/4 cup diced green onion, white part only, cut into 1/2-inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red pepper
1 teaspoon sesame oil
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 4 tablespoons water
2 ounces dry roasted peanuts, crushed

directions

Heat a wok or large skillet on high heat for 10 seconds.
Add 1 tablespoon vegetable oil and ground chicken.
Cook without stirring until a crust forms, then break apart and cook for another 2–3 minutes until fully cooked.
Remove chicken from the pan. Add the remaining tablespoon of oil, red bell pepper, and zucchini.
Stir-fry for 1–2 minutes until slightly caramelized but still crisp.
Add crushed red pepper, green onions, ginger, garlic, and sesame oil. Stir briefly.
Return cooked chicken to the pan, soy sauce, and cornstarch slurry.
Bring to a boil and cook for about 1 minute until the sauce thickens.
Garnish with crushed peanuts and serve.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Use ground turkey or beef instead of chicken.
Swap zucchini for broccoli or snow peas.
Add extra heat with Szechuan peppercorns or chili oil.
Make it vegetarian with crumbled tofu or tempeh.

storage/reheating

Store in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
Not recommended for freezing, as vegetables may lose texture.

FAQs

Can I make this less spicy?

Yes, reduce or omit the crushed red pepper.

Can I use fresh garlic and ginger?

Yes, substitute with 1–2 teaspoons freshly minced garlic and ginger.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari.

Can I use other vegetables?

Yes, try bell peppers, mushrooms, bok choy, or carrots.

What kind of peanuts should I use?

Dry roasted, unsalted peanuts work best for this recipe.

Can I double the sauce?

Yes, just double all sauce ingredients for extra coating.

How do I keep vegetables crisp?

Stir-fry on high heat and avoid overcooking.

Can I meal prep this?

Yes, store cooked portions in the fridge and reheat before serving.

Can I serve this with noodles instead of rice?

Absolutely, it pairs well with lo mein, rice noodles, or udon.

Conclusion

Ground Kung Pao Chicken is a quick, satisfying stir-fry that combines tender ground chicken, crisp vegetables, and a bold, flavorful sauce. Perfect for busy weeknights, it’s a delicious way to enjoy a takeout classic at home in just 20 minutes.