Description
This quick and flavorful Ground Kung Pao Chicken is made with ground chicken, fresh vegetables, and peanuts in a savory-sweet sauce — ready in just 20 minutes. Perfect for a healthier takeout-style dinner at home.
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
Instructions
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Heat a wok or skillet over high heat for 10 seconds.
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Add 1 tbsp oil and ground chicken. Cook without stirring until a crust forms, then break apart and cook 2–3 more minutes until done.
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Remove chicken. Add remaining oil, bell pepper, and zucchini; stir-fry 1–2 minutes.
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Add crushed red pepper, green onions, ginger, garlic, and sesame oil; stir briefly.
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Return chicken, then add soy sauce, and cornstarch slurry.
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Bring to a boil; cook 1 minute until thickened.
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Garnish with crushed peanuts and serve.
Notes
- Adjust spice by reducing crushed red pepper.
- Use fresh garlic and ginger for more flavor.
- Keep vegetables crisp by cooking over high heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: chicken
- Method: Stir-Fry
- Cuisine: Chinese-American
