Ground Kung Pao Chicken

If you’re looking for a quick and easy weeknight dinner that packs a flavorful punch, look no further than this Ground Kung Pao Chicken recipe. This dish brings together the savory and spicy flavors of traditional Kung Pao with the simplicity of using ground chicken. It’s perfect for those who love Asian cuisine but need something straightforward and speedy to prepare.

Ingredients

To make this delicious dish, you will need:

• 1 pound ground chicken: This is a great base for the dish, providing a good texture and flavor.
• 2 tablespoons vegetable oil, divided: Used to cook the chicken and vegetables to perfection.
• 1 red bell pepper, minced: Adds a sweet, vibrant crunch.
• 1 large zucchini, minced: Another layer of texture and freshness.
• 1/4 cup diced green onion, white part only: For a sharp, clean flavor.
• 1 teaspoon each of ground ginger and ground garlic: These are key for authentic Asian flavors.
• 1 teaspoon crushed red pepper: This is where the heat comes in, so adjust according to your spice tolerance.
• 1 teaspoon sesame oil: For a hint of nuttiness.
• 1 teaspoon cooking wine (white wine used): Adds depth and deglazes the pan.
• 2 1/2 tablespoons soy sauce: Salty and rich, it balances the dish.
• 1 tablespoon cornstarch mixed with 4 tablespoons water: Thickens the sauce beautifully.
• 2 ounces dry roasted peanuts, crushed: Provides a crunchy finish.

Directions

Follow these steps to whip up this dish in about 20 minutes:

1. Preheat your pan: Heat a wok or skillet on high heat for about 10 seconds until it’s very hot.
2. Cook the chicken: Add 1 tablespoon of vegetable oil and the ground chicken. Let a crust form before breaking it apart. Continue to cook for another 2-3 minutes until fully cooked.
3. Sauté vegetables: Remove the chicken, add the remaining oil, and toss in the red bell pepper and zucchini. Sauté for 1-2 minutes until they start to caramelize.
4. Add flavors: Return the chicken to the pan along with green onions, ginger, garlic, crushed red pepper, and sesame oil. Stir everything quickly to combine.
5. Simmer the sauce: Pour in the cooking wine, soy sauce, and the cornstarch-water mixture. Bring everything to a boil, then let it simmer until the sauce thickens, about 1 minute.
6. Garnish and serve: Sprinkle crushed peanuts over the top for an extra crunch.

Nutritional Information

Each serving of this dish is approximately 320 kcal. The recipe as a whole makes about 4 servings, making it perfect for a family dinner or for having leftovers the next day.

This Ground Kung Pao Chicken is not only a treat for your taste buds but also a colorful and healthy addition to your dinner rotation. Whether you’re an experienced cook or just getting started, this recipe is straightforward enough for anyone to master. So, grab your skillet and let’s make dinner something to look forward to!