Our copycat Panda Express Kung Pao chicken recipe is the perfect weeknight dinner, as it cooks in only 12 minutes. Marinated chicken, peanuts, and crisp tender vegetables coated with a spicy, savory sauce will have you saying it tastes better than takeout!

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⌛ CHAPTERS
00:00-00:12 - Introduction
00:13 - Ingredients
00:36 - Instructions
01:23 - Conclusion

🍗 INGREDIENTS
For the Marinade
1 pound boneless skinless chicken breast, thinly sliced and cut into bite-sized chunks (453g)
2 tablespoons soy sauce (30 ml)
2 tablespoons rice vinegar (30 ml)
2 tablespoons brown sugar, packed (15g)
¼ teaspoon kosher salt
1 tablespoon cornstarch (10g)
1 tablespoon water (15 ml)

For the Kung Pao Sauce
2 tablespoons Shoaxing wine or cooking sherry (30 ml)
¼ cup soy sauce (60 ml)
1 tablespoon toasted sesame oil (15 ml)
2 tablespoons Hoisin sauce (30 ml)
1 tablespoon oyster sauce (15 ml)
1 tablespoon cornstarch (10g)
1 tablespoon water (15 ml)

For the Stir Fry
4 tablespoons olive oil (60 ml)
8 dried whole red chilies (9g)
1 cup red bell pepper, cut in ½-inch squares (113g)
1 cup zucchini, cut in half lengthwise and sliced into ½-inch semicircles (123g)
2 teaspoons garlic, minced
2 teaspoons ginger, grated
2 teaspoons sambal oelek
½ cup green onion, white part only, cut in ½-inch pieces (48g)
½ cup raw or dry roasted peanuts (67g)
1 tablespoon red pepper flakes, for garnish

❓ QUESTION? Leave a comment below, and we'll be happy to answer!

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