Enjoy this delicious copycat recipe for Panda Express Kung Pao Chicken – a delicious and veggie-packed main dish that honestly tastes better than takeout!
Better than Panda Express!
Panda Express describes their Kung Pao Chicken as “a Sichuan-style dish with chicken, peanuts and vegetables, finished with chili peppers.” My version is much more than that! It’s packed with flavor but with healthier swaps, so you’ll feel good about enjoying the meal. I think this might be my favorite copycat recipe in my recipe archives! Here’s why:
- Quick + easy to make – You can have this recipe on your table in 30 minutes or less! We love a hearty, easy meal!
- vegetable packaging – Served with red bell peppers, zucchini, carrots and garlic cloves, this kung pao stir-fry is a great source of vegetables.
- Customizable – I prefer using chicken thighs for this Kung Pao Chicken recipe, but you could easily add chicken breast, beef, shrimp or change up the veggies! Basically as long as you have kung pao sauce, you can make this dish yourself.
Required raw materials
- chicken thighs – I prefer to use chicken thighs as I find they have more flavor, but you can use chicken breasts or any protein you like.
- corn starch – This helps coat the chicken while also thickening the marinade so you get a nice thick sauce. You can also use tapioca or arrowroot starch.
- sesame oil – For cooking chicken. You can also use avocado oil or even olive oil, but it will change the flavor slightly.
- rice – You can use white rice or brown rice. I prefer using jasmine or basmati, but use whichever you like.
- red bell pepper – You can also switch to different bell pepper colors
- zucchini – Panda Express Kung Pao Chicken always uses zucchini, but you can add different vegetables like broccoli or peas.
- carrot – My addition. I love the crunch and sweetness that the carrots bring.
- Garlic + Ginger – The aromatic agent of kung pao sauce.
- Honey – Maple syrup works too, but I prefer the taste of honey.
- I am a willow tree – If gluten free, you can use soy sauce or coconut aminos.
- sweet chili sauce – This adds a very gentle kick. You can also use hot sauce or sprinkle in some dried chili peppers.
- rice wine vinegar – The traditional Kung Pao Chicken recipe uses Shaoxing wine, but since it can be a little hard to find, I used rice vinegar instead.
- salt+pepper – Feel free to reduce as per taste and sodium preference. I like to use a lot of black pepper to try and replicate the flavor of Sichuan peppercorns.
- Peanuts and green onions (scallions) – for toppings
How to Make Panda Express Kung Pao Chicken
Step 1: Cook chicken + rice
Cook rice according to package directions. Place chicken in a large bowl and pat dry with paper towels to remove excess moisture. Sprinkle with cornstarch, salt and pepper. Stir to combine. Add sesame oil to a large skillet or wok and heat over medium-high heat. Add chicken and cook about 5 minutes or until browned on all sides.
Step 2: Boil vegetables
Add the vegetables to the skillet or wok and sauté for 5-7 minutes, until the vegetables are tender and the chicken is cooked through.
Step Three: Make the Sauce
In a small bowl combine honey, soy sauce, sweet chili sauce, rice wine vinegar, salt and pepper.
Step 4: Mix all ingredients
Add sauce to chicken and vegetables and reduce heat to low. Continue cooking for 2-3 minutes or until sauce thickens. Sprinkle peanuts and green onions on top. Serve a bowl of rice.
Kung Pao Chicken FAQs
Kung Pao Chicken is an American-style Chinese dish popular among chain restaurants such as Panda Express. It’s usually made with chicken, vegetables and peanuts served with a sweet and spicy sauce.
I personally find this dish not too spicy, but if you are sensitive to spices, you can use less sweet chili sauce. If you want to take it to the next level, I recommend adding crushed red pepper flakes.
If you use soy sauce, technically you can’t. However, you can easily replace the soy sauce with soy sauce or coconut aminos and the dish will be completely gluten-free.
must! If you don’t eat rice or don’t have any rice, feel free to pair it with a different grain or even a grain-free option like cauliflower rice.
Storage instructions
Store leftovers (preferably except rice) in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Heat in the microwave or fry on the stovetop.
*freezing tips
You can freeze this Kung Pao Chicken recipe! Simply add to a freezer-safe container or ziplock bag and freeze for up to 3 months. Thaw in the refrigerator overnight and serve warm on the stove top with fresh rice.
More Asian inspired recipes
Copycat Panda Fast Food Kung Pao Chicken
Enjoy this delicious copycat recipe for Panda Express Kung Pao Chicken – a delicious and veggie-packed main dish that honestly tastes better than takeout!
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- total time: 30 minutes
- yield: 4 number of copies 1X
- category: dinner
- method: chef
- gourmet food: Chinese
- 2 cups upland rice, Cook according to package directions
- 1 1/2 lb. boneless skinless chicken thighs, Cut into bite-size pieces
- 1 1/2 tablespoons corn starch
- 2 tablespoons sesame oil
- 1 big red bell pepper, Remove seeds + chop
- 1 large zucchini, quarter
- 1 big radish, Peel + chop
- 3 garlic cloves, minced
- 1 inch knob ginger, minced
- 2 tablespoons Honey
- 1/4 cup I am a willow tree
- 1–2 tablespoon of sweet chili sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup peanut
- 1/4 cup onion, Chopped
- Cook rice according to package directions.
- Place chicken in a large bowl and pat dry with paper towels to remove excess moisture.
- Sprinkle with cornstarch, salt and pepper. Stir to combine.
- Add sesame oil to a large skillet or wok and heat over medium-high heat.
- Add chicken and cook for about 5 minutes or until browned on all sides (it does not need to be fully cooked).
- In a small bowl combine honey, soy sauce, sweet chili sauce, rice wine vinegar, salt and pepper. Set aside.
- Add the green peppers, zucchini, carrots, garlic and ginger to the chicken and sauté for 5-7 minutes until the vegetables are soft.
- Add sauce to chicken and vegetables and reduce heat to low.
- Continue cooking for 3-5 minutes or until sauce thickens.
- Sprinkle peanuts and green onions on top.
- Serve a bowl of rice.
