Kung Pao Chicken, Shrimp Or Beef (Panda Express - Style) Recipe

Name: Kung Pao Chicken, Shrimp Or Beef (Panda Express - Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced); 1 small egg, beaten; 1/4 cup water; 1/4 cup cornstarch; 1/2 teaspoon salt; 2 green onions (white part sliced and greens cut into 1/2-inch pieces); 1 red pepper, chunked; 1 green pepper, chunked; 1 small zucchini, chunked; 1/3 cup water; 2 1/2 tablespoons soy sauce; 1 tablespoon cornstarch (dissolved in 1 Tbsp cold water); 1 teaspoon rice wine vinegar; 2 tablespoons vegetable oil, divided; 1 teaspoon garlic, minced; 1/4 teaspoon ground ginger; 1/4 teaspoon red pepper flakes; granulated sugar, sprinkled in (to your taste); 1/3 cup peanuts, dry-roasted; 4 cups cooked white rice (Botan, sticky rice)

Servings: persons

1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
1 small egg, beaten
1/4 cup water
1/4 cup cornstarch
1/2 teaspoon salt
2 green onions (white part sliced and greens cut into 1/2-inch pieces)
1 red pepper, chunked
1 green pepper, chunked
1 small zucchini, chunked
1/3 cup water
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
1 teaspoon rice wine vinegar
2 tablespoons vegetable oil, divided
1 teaspoon garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
granulated sugar, sprinkled in (to your taste)
1/3 cup peanuts, dry-roasted
4 cups cooked white rice (Botan, sticky rice)

1
Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
2
Prep and chill veggies.
3
Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
4
About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
5
Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
6
Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
7
Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
8
Add cooked food to sauce and stir in peanuts.
9
Serve over hot rice.

1100

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced), 1 small egg, beaten, 1/4 cup water, 1/4 cup cornstarch, and more.

Yes, Kung Pao Chicken, Shrimp Or Beef (Panda Express - Style) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken, Shrimp Or Beef (Panda Express - Style)

How did you like this recipe?

Frequently Asked Questions