Ground Kung Pao Chicken

Ground Kung Pao Chicken with chopped zucchini, bell peppers and crunchy peanuts in Panda Express copycat sauce and done in 20 minutes!

Ground Kung Pao Chicken





Ingredients
  • 1 pound ground chicken
  • 2 tablespoons vegetable oil , divided
  • 1 red bell pepper , minced
  • 1 large zucchini , minced
  • 1/4 cup diced green onion , white part only, in 1/2-inch pieces
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon cooking wine (I used white wine)
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 4 tablespoons water
  • 2 ounces dry roasted peanuts , crushed

Instructions
  1. Note: click on times in the instructions to start a kitchen timer while cooking.
  2. Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
  3. To a large pan add 1 tablespoon canola oil and ground chicken.
  4. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
  5. Remove the chicken from the pan, add the other tablespoon of canola oil, red bell pepper and zucchini.
  6. Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
  7. Add the crushed red pepper, green onions, ginger, garlic, crushed red pepper, sesame oil and cooked ground chicken.
  8. Stir for 2-3 seconds and immediately add the wine, soy sauce and water mixed with cornstarch.
  9. Bring it to a boil for a minute or so until the sauce has thickened.
  10. Garnish with crushed peanuts if desired.

Nutrition Information

Yield: 4 Servings, Amount per serving: 355 calories, Calories: 355g, Carbohydrates: 11g, Protein: 26g, Fat: 25g, Saturated Fat: 10g, Cholesterol: 98mg, Sodium: 808mg, Potassium: 936mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1240g, Vitamin C: 47.9g, Calcium: 27g, Iron: 2.1g

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