Description
Skip the takeout and make this easy Ground Kung Pao Chicken at home. It’s faster, tastier, and has all the spicy-sweet flavor you crave without the wait or extra cost.
Ingredients
Scale
- 1 lb (454g) ground chicken
- 3 tablespoons vegetable oil, divided
- 1 red bell pepper, diced into ½-inch pieces
- 1 green bell pepper, diced into ½-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 6–8 dried red chilies (adjust to taste)
- ½ cup unsalted roasted peanuts
- 4 green onions, sliced, white and green parts separated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Combine soy sauce, black vinegar, hoisin sauce, brown sugar, Shaoxing wine, sesame oil, cornstarch, and water in a small bowl. Whisk until smooth and set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add ground chicken and cook for 4-5 minutes until no longer pink. Transfer to a plate.
- Return wok to heat and add remaining oil. Add dried chilies and stir-fry for 30 seconds until slightly darkened.
- Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
- Add diced bell peppers and stir-fry for 2-3 minutes until slightly softened but still crisp.
- Return the cooked chicken to the wok and add the peanuts. Stir to combine.
- Give the sauce a quick whisk and pour into the wok. Stir continuously as the sauce thickens, about 1-2 minutes.
- Remove from heat, sprinkle with the green onion tops, and serve immediately over steamed rice.