If you’re craving bold flavors but don’t want to spend all night at the stove, the One-Pan Ground Kung Pao Chicken Recipe is your new weeknight superhero. This vibrant stir-fry features juicy ground chicken, colorful peppers, crunchy peanuts, and a punchy, homemade sauce that brings all the iconic Kung Pao taste—without the fuss of deep frying or multiple pans. It’s delicious, simple to customize, and ready in under 30 minutes, making it perfect for busy nights or fuss-free entertaining.
Ingredients You’ll Need
The beautiful thing about this dish is that with just a handful of pantry staples and a few fresh ingredients, you’ll have layers of flavor and just the right blend of heat, sweetness, and crunch. Each ingredient in the One-Pan Ground Kung Pao Chicken Recipe adds something special—let’s break down what you’ll need and why it makes a difference.
- 1 pound ground chicken: A lighter, tender protein that soaks up all the punchy sauce flavors—try ground turkey or tofu for a twist.
- 1 tablespoon vegetable oil: The foundation for sautéeing and getting everything sizzling hot.
- 3 cloves garlic (minced): The aromatic base that lends a deep, savory kick to the whole dish.
- 1 teaspoon fresh ginger (grated): Adds brightness and a gentle heat that’s essential for that classic Asian stir-fry flavor.
- 1/2 teaspoon red pepper flakes (adjust to taste): Brings as much or as little zing as you want—totally in your control.
- 1/2 red bell pepper (diced): Adds sweetness, color, and a lovely crunch.
- 1/2 green bell pepper (diced): For more crunch and a pop of color—plus, green bell pepper’s earthy flavor balances out the sweetness.
- 1/4 cup green onions (sliced): Sprinkled in at the end, their fresh bite brightens the final dish.
- 1/3 cup roasted unsalted peanuts: The essential crunch and that signature Kung Pao nuttiness—skip for nut-free, or swap to cashews if you like.
- 1/4 cup low-sodium soy sauce: Salty, umami-rich depth for the sauce without making things too salty.
- 1 tablespoon hoisin sauce: Sweet and tangy; gives complexity to the sauce.
- 1 tablespoon rice vinegar: Just enough acidity to balance the sweetness and round everything out.
- 1 tablespoon brown sugar: Balances the heat and saltiness with a hint of caramel sweetness.
- 1 teaspoon sesame oil: For a nutty, toasty aroma and the unmistakable flavor of classic Kung Pao.
- 2 teaspoons cornstarch mixed with 2 tablespoons water: The key to a glossy, thickened sauce that coats every bite beautifully.
How to Make One-Pan Ground Kung Pao Chicken Recipe
Step 1: Whisk the Sauce
Start by mixing up all the elements that will make your Kung Pao Chicken sing. In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and your cornstarch slurry. This sauce is the secret weapon of the dish, effortlessly clinging to every piece of chicken and veg.
Step 2: Brown the Chicken
Heat your vegetable oil in a large skillet over medium-high heat until it shimmers. Add the ground chicken, breaking it up with a spatula or wooden spoon as you go. Cook until it’s no longer pink and nicely browned, about 5–6 minutes. If there’s excess grease, give it a quick drain to keep things light.
Step 3: Sauté Aromatics and Add Pepper
Stir in the minced garlic, grated ginger, and red pepper flakes—you’ll immediately notice a mouthwatering aroma filling the kitchen! Let them sizzle for about a minute, then toss in your red and green bell peppers. Sauté for 2–3 minutes, just until the peppers start to soften but are still crisp and vibrant.
Step 4: Pour in the Sauce
Give your tasty sauce a quick stir and pour it right into the skillet over everything. Stir well, letting the sauce bubble up and thicken for another 2–3 minutes. It should coat the chicken and veggies in a glossy, luscious glaze.
Step 5: Finish with Peanuts and Green Onions
Just before serving, stir in the sliced green onions and roasted peanuts. This last-minute touch ensures the peanuts stay perfectly crisp and the green onions deliver a burst of freshness. Serve your One-Pan Ground Kung Pao Chicken Recipe piping hot over fluffy rice or noodles.
How to Serve One-Pan Ground Kung Pao Chicken Recipe
Garnishes
For that restaurant-style finish, scatter a handful of additional sliced green onions or extra chili flakes right on top. A sprinkle of toasted sesame seeds or chopped cilantro can also add another splash of color and a nice layer of flavor.
Side Dishes
This One-Pan Ground Kung Pao Chicken Recipe is fantastic over classic steamed jasmine rice or nutty brown rice, but don’t stop there—try it with rice noodles, or even cauliflower rice for a low-carb option. A quick cucumber salad or simple steamed broccoli balances the zesty, saucy chicken perfectly.
Creative Ways to Present
If you want to have a little fun, serve this dish in lettuce cups for a party-ready appetizer, or load it up in a bento box with pickled veggies and edamame for meal-prep magic. Leftovers stuffed into a wrap with greens also make a stellar, quick lunch!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover One-Pan Ground Kung Pao Chicken Recipe to an airtight container. It will keep beautifully in the fridge for up to 3 days, making lunch or dinner the next day a breeze.
Freezing
If you’d like to freeze it, portion the cooled chicken mixture (without rice or noodles) into airtight freezer containers or zip bags. It’ll stay fresh for up to 2 months; just remember to thaw overnight in the fridge before reheating.
Reheating
For best results, reheat gently on the stovetop over medium heat, adding a splash of water if needed to loosen up the sauce. The microwave works too—just stir halfway through to ensure everything’s hot and steamy. Top with fresh green onions or peanuts to revive that signature crunch!
FAQs
Can I make this recipe nut-free?
Absolutely! Simply omit the peanuts for a completely nut-free version. If you still want crunch, try adding toasted pumpkin or sunflower seeds instead.
Is the One-Pan Ground Kung Pao Chicken Recipe very spicy?
This dish has a gentle heat as written, but you’re in control—add more or less red pepper flakes, or a squirt of chili garlic sauce, to dial up the spice just how you like it. Family-friendly and customizable!
Can I substitute the ground chicken with something else?
Yes, ground turkey or even firm, crumbled tofu work beautifully in this One-Pan Ground Kung Pao Chicken Recipe. Both soak up the sauce and make easy swaps for different dietary needs.
What vegetables can I add to this recipe?
Along with the bell peppers, try tossing in snap peas, broccoli, zucchini, or carrots—this is a great fridge-cleanout recipe! Just chop your veggies small so they cook quickly with the rest of the dish.
Does the sauce need to be made fresh each time?
You can absolutely prep the sauce ahead! Mix it up and keep in the fridge for up to 3 days. Give it a quick stir before adding, as cornstarch may settle. This makes putting together your One-Pan Ground Kung Pao Chicken Recipe even faster on a busy night.
Final Thoughts
I can’t recommend this One-Pan Ground Kung Pao Chicken Recipe enough—it’s easy but brings so much flavor and joy to the table. Whether you’re a meal-prep devotee or just love making dinner in under 30 minutes, give this dish a try and watch it become a regular favorite in your home!
Print
One-Pan Ground Kung Pao Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Ground Kung Pao Chicken Recipe is a quick and easy Asian-inspired dish that’s perfect for a flavorful weeknight dinner. Ground chicken is cooked with a delicious blend of ingredients, bell peppers, and peanuts in a savory and slightly spicy sauce. Serve this dish over rice or noodles for a satisfying meal.
Ingredients
Ground Chicken:
- 1 pound ground chicken
Vegetable Oil:
- 1 tablespoon vegetable oil
Aromatics:
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
Bell Peppers:
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
Green Onions:
- 1/4 cup green onions, sliced
Roasted Peanuts:
- 1/3 cup roasted unsalted peanuts
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and the cornstarch slurry. Set aside.
- Cook the Ground Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook until browned and fully cooked, breaking it apart as it cooks. Drain excess grease if needed.
- Add Aromatics and Bell Peppers: Add garlic, ginger, and red pepper flakes to the skillet and cook for 1 minute. Stir in bell peppers and cook for 2–3 minutes until slightly tender.
- Combine with Sauce: Pour the prepared sauce over the chicken mixture. Stir well and cook for another 2–3 minutes until the sauce thickens and coats the chicken and vegetables.
- Finish and Serve: Stir in green onions and peanuts just before serving. Serve hot over rice or noodles.
Notes
- For a spicier dish, increase the red pepper flakes or add a dash of chili garlic sauce.
- This recipe works well with ground turkey or tofu as a substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
