Ground Kung Pao Chicken
A comforting and delightful dish with a mix of ground chicken, vibrant veggies, and a flavorful sauce, perfect for busy evenings.
Ingredients
Main Ingredients
- 1 pound ground chicken provides protein
- 2 tablespoons vegetable oil, divided for cooking and flavor
- 1 large red bell pepper, minced adds sweetness and color
- 1 large zucchini, minced enhances moisture and texture
- 1/4 cup diced green onion, white part only, in 1/2-inch pieces offers a mild onion flavor
- 1 teaspoon ground ginger adds warmth and spice
- 1 teaspoon ground garlic contributes savory flavor
- 1 teaspoon crushed red pepper introduces heat
- 1 teaspoon sesame oil provides a rich, nutty taste
- 1 teaspoon cooking wine (white wine) helps deepen flavor
- 2 1/2 tablespoons soy sauce adds saltiness and umami
- 1 tablespoon cornstarch mixed with 4 tablespoons water thickens the sauce
- 2 ounces dry roasted peanuts, crushed offers crunch and richness
Instructions
Preparation
- Start by heating a wok or large skillet on high heat for about 10 seconds.
- Pour 1 tablespoon of vegetable oil into the heated pan and add the ground chicken, spreading it out.
- Cook the chicken until brown, breaking it apart as needed for 2-3 minutes until no pink remains.
- Carefully remove the cooked chicken from the pan and set aside.
Cooking
- In the same pan, add another tablespoon of vegetable oil along with the minced red bell pepper and zucchini.
- Cook on high heat for 1-2 minutes until they start to soften but retain some crunch.
- Stir in crushed red pepper, diced green onions, ground ginger, and garlic along with the cooked chicken.
- Quickly stir for 2-3 seconds to incorporate all the flavors.
- Add cooking wine and soy sauce, followed by the cornstarch mixture, and stir everything together.
- Bring the mixture to a boil for about a minute to thicken the sauce.
- Optional: Garnish with crushed dry roasted peanuts before serving.
Notes
Serve over steamed rice or quinoa, or as a filling in lettuce wraps. Leftovers can be stored in the fridge for 3-4 days.