Name: Ground Kung Pao Chicken (1 Pan!) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
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 (white wine); 2 1/2 tablespoons soy sauce; 1 tablespoon cornstarch mixed with 4 tablespoons water; 2 ounces dry roasted peanuts, crushed

Jump to Recipe

Brace yourself for a flavor-packed adventure with Ground Kung Pao Chicken (1 Pan!) — a lightning-fast, healthier riff on the beloved takeout classic. You get juicy, browned ground chicken tossed with caramelized peppers and zucchini, all wrapped in a sweet, spicy, slightly sticky sauce, then scattered with crunchy peanuts for the finishing touch. This recipe isn’t just weeknight-friendly; it’s the kind of meal you’ll crave for both comfort and excitement. Let’s jump into why this one-pan wonder might just become your new secret weapon for dinner!

Ground Kung Pao Chicken (1 Pan!) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Ground Kung Pao Chicken (1 Pan!) is joyfully unfussy — each one contributes a unique pop of flavor, texture, or color, creating that signature stir-fry magic. Don’t be tempted to skip or swap too much here; every addition really does perform a little role in making the dish irresistible.

Ground chicken: Easily soaks up the sauce and browns beautifully for deep flavor.
Vegetable oil: Helps brown the meat and veggies while keeping things from sticking.
Red bell pepper: Adds sweet crunch and that gorgeous color pop we all crave in Kung Pao.
Zucchini: A tender, mild veggie that sneaks in more nutrition without overpowering the stir-fry.
Green onion (white part only): Provides a subtle bite and a bit of oniony sharpness.
Ground ginger: Offers warmth and a gentle, aromatic kick.
Ground garlic: Essential for depth and that savory, unmistakable “takeout” flavor backdrop.
Crushed red pepper: Delivers that classic spicy tingle; you can dial it up or down to taste.
Sesame oil: Just a splash gives everything a hint of fragrant, nutty intensity.
Cooking wine (or white wine): Lifts the sauce and gives the dish a whisper of acidity.
Soy sauce: Forms the salty-sweet backbone of the Kung Pao sauce.
Cornstarch mixed with water: Thickens the sauce so it glazes every bite perfectly.
Dry roasted peanuts, crushed: Classic crunch and a nutty, toasty flavor; don’t skip this garnish!

How to Make Ground Kung Pao Chicken (1 Pan!)

Step 1: Get the Pan Screaming Hot

Before anything else, make sure your wok or largest skillet is really hot — crank it up for at least 10 seconds. The high heat helps sear and develop unbeatable flavor, just like your favorite restaurant version of Ground Kung Pao Chicken (1 Pan!).

Step 2: Brown the Chicken

Pour in 1 tablespoon of vegetable oil, then add the ground chicken. Resist the urge to stir immediately! Let the chicken sit to form a glorious golden crust; it’s the secret to texture and flavor. After a few minutes, break up the meat and finish cooking, stirring for another 2-3 minutes. Once done, transfer the browned chicken to a clean plate and set aside.

Step 3: Quick Sauté the Veggies

Add the remaining tablespoon of oil, then toss in your minced red bell pepper and zucchini. Stir-fry on high for 1-2 minutes. You want these vegetables just caramelized on the edges but still crisp-tender and colorful — not soggy.

Step 4: Layer in Aromatics and Return the Chicken

Now for that sensational flavor base: Add the crushed red pepper, green onion, ground ginger, and garlic. Stir briefly just until fragrant — your kitchen is about to smell amazing! Slide the cooked chicken back into the pan, stirring everything together so the veggies and meat mingle.

Step 5: Build the Sauce and Glaze It Up

Pour in the sesame oil, wine, and soy sauce, followed immediately by the cornstarch-water mixture. Bring everything to a lively boil for about a minute, or until the sauce thickens and clings beautifully to every bite of your Ground Kung Pao Chicken (1 Pan!).

Step 6: Finish and Sprinkle With Peanuts

Turn off the heat, then scatter those irresistible crushed peanuts over the top. Give it a final toss so each spoonful delivers a touch of crunch and nuttiness. You did it — dinner is officially done and worthy of celebration!

How to Serve Ground Kung Pao Chicken (1 Pan!)

Garnishes

A generous sprinkle of crushed dry-roasted peanuts isn’t just tradition — it adds textural contrast to every bite. For a fresh finish, top with a handful of sliced green onions or even a few extra red pepper flakes if you live for that fiery flavor!

Side Dishes

Ground Kung Pao Chicken (1 Pan!) is bold and savory, so it pairs beautifully with steamed jasmine or brown rice to soak up every drop of sauce. Cauliflower rice works for a lighter touch, or try lightly sautéed snap peas or broccoli to complete your meal with more crunch and color.

Creative Ways to Present

Why stick to bowls? Spoon your Ground Kung Pao Chicken (1 Pan!) into crunchy lettuce wraps for a hand-held dinner, or layer it inside a warm steamed bao bun. You could even pile it into meal prep containers with rice for easy grab-and-go lunches that will make your coworkers jealous.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Ground Kung Pao Chicken (1 Pan!) in an airtight container in the fridge for up to 4 days. The flavors actually get deeper, so the leftovers might just be even tastier the next day!

Freezing

Want to save portions for busy weeks? Let the dish cool completely, then freeze individual servings in freezer-safe containers for up to 2 months. Defrost overnight in the fridge before reheating for best texture.

Reheating

Simply microwave the Ground Kung Pao Chicken (1 Pan!) in short bursts, stirring between each, or warm gently in a skillet over medium heat. If the sauce has thickened up too much in the fridge, add a splash of water or broth to loosen before serving.

FAQs

Can I make this recipe vegetarian or vegan?

Absolutely! Swap the ground chicken with finely chopped mushrooms, tofu crumbles, or a plant-based meat alternative to keep the same saucy goodness and texture.

Is it possible to control the spice level?

That’s the beauty of homemade! Use less crushed red pepper or leave it out altogether for mild heat, or double it (and add extra chili oil) if you like your Ground Kung Pao Chicken (1 Pan!) fiery!

Can I use other vegetables?

Definitely. While bell pepper and zucchini keep the dish colorful and classic, you can swap in carrots, snap peas, or broccoli florets based on what you have on hand.

What type of wine works best for the sauce?

A splash of dry white wine (like Sauvignon Blanc) is perfect, but rice wine or even dry sherry are also great choices for that subtle depth and tang the sauce needs.

Does this recipe work for meal prep?

It’s fantastic for meal prep! Ground Kung Pao Chicken (1 Pan!) holds up beautifully for several days, making it a make-ahead lunch star — just pair with rice or veggies and you’re ready to go.

Final Thoughts

If you’ve ever wished for fast, fun, totally satisfying takeout at home, don’t miss this Ground Kung Pao Chicken (1 Pan!) recipe. It checks all the boxes for simplicity, bold flavor, and a little bit of everyday-special magic. Try it just once, and I bet it’ll earn a spot in your weeknight rotation!

Ground Kung Pao Chicken (1 Pan!) Recipe

★★★★★

4.9 from 6 reviews

Author: Ella
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A quick and flavorful recipe for Ground Kung Pao Chicken made in just one pan. This dish is loaded with ground chicken, colorful veggies, and a spicy, savory sauce topped with crunchy peanuts.

Instructions

Prepare the Chicken: Heat a wok or skillet over high heat. Add 1 tablespoon of canola oil and cook the ground chicken until browned and cooked through.
Cook the Veggies: Remove the chicken from the pan. Add the remaining canola oil, red bell pepper, and zucchini. Cook until caramelized.
Combine Ingredients: Add green onions, ginger, garlic, crushed red pepper, sesame oil, and the cooked chicken. Stir briefly and then add the wine, soy sauce, and cornstarch mixture.
Thicken the Sauce: Bring the mixture to a boil until the sauce thickens.
Garnish and Serve: Garnish with crushed peanuts before serving.

Notes

You can adjust the spice level by increasing or decreasing the amount of crushed red pepper.
Feel free to add more vegetables like broccoli or snap peas for extra crunch.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Chinese