Panda Express Kung Pao Chicken, Shrimp, or Beef

Put some spice in your life with this Chinese restaurant favorite. You may substitute thinly sliced shrimp or beef for the chicken.

Panda Express is known for its flavorful and popular dish called Kung Pao Chicken, Shrimp, or Beef. This dish features tender pieces of chicken, shrimp, or beef stir-fried with a variety of vegetables and a deliciously tangy and spicy sauce.

Kung Pao Chicken, Shrimp, or Beef is a classic Chinese stir-fry dish that has become a favorite at Panda Express. It combines the perfect balance of flavors, featuring a savory and slightly spicy sauce, tender meat, and crisp vegetables. The dish typically includes marinated and stir-fried chicken, shrimp, or beef, along with vegetables such as bell peppers, onions, and zucchini. The sauce is made with a combination of soy sauce, vinegar, sugar, and various spices, giving it a distinct tangy and spicy taste.

What sets Panda Express Kung Pao Chicken, Shrimp, or Beef apart is the use of fresh ingredients and the careful balance of flavors. The meat is cooked to perfection, tender and juicy, and the vegetables are crisp and vibrant. The sauce adds depth and richness to the dish, with its combination of umami flavors and a hint of heat from the spices. It’s a dish that satisfies both the craving for a savory and satisfying meal.

Kung Pao Chicken, Shrimp, or Beef is often served with steamed white rice, allowing the flavors to blend together harmoniously. The dish is a popular choice for those who enjoy a bit of heat and a burst of flavors in their meal. Whether you prefer chicken, shrimp, or beef, each variation of Kung Pao at Panda Express offers a delightful combination of textures and tastes.

Whether you’re a fan of Panda Express or looking to try a new dish, Kung Pao Chicken, Shrimp, or Beef is a great choice. It’s a flavorful and satisfying option that brings together the bold flavors of Chinese cuisine. With its delicious sauce, tender meat, and fresh vegetables, it’s no wonder this dish has become a staple at Panda Express and a favorite among many food enthusiasts.

SERVES: 4

INGREDIENTS:

• 1 pound chicken breast, cut into ½-inch cubes
• 1 small egg
• ¼ cup water
• ¼ cup cornstarch
• ½ teaspoon salt
• 2 green onions, sliced
• 1/3 cup water
• 2½ tablespoons soy sauce
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
• 1 teaspoon rice wine vinegar
• 2 tablespoons vegetable oil, divided
• 1 red pepper, chunked
• 1 green pepper, chunked
• 1 small zucchini, chunked
• 1 teaspoon minced garlic
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground ginger
• Sugar, to taste
• 1/3 cup dry-roasted peanuts
• 4 cups cooked white rice

INSTRUCTIONS:

1. In a zip-top bag, combine the chicken meat with egg, water, cornstarch, and salt. Marinate in the refrigerator for at least 30 minutes.
2. Slice the green onions, including both the white part and greens, into ½-inch pieces.
3. In a bowl, combine water and soy sauce. Stir in the dissolved cornstarch and rice wine vinegar. Chill the sauce mixture.
4. Heat about 1 tablespoon of vegetable oil in a hot wok or skillet. Stir the marinated chicken, drain off the marinade, and discard it.
5. Quickly stir-fry the chicken for about 60-90 seconds until cooked. Transfer the cooked chicken to a large container.
6. Stir-fry the red and green peppers in the same wok until they are almost tender. Add the sliced onions and zucchini. Remove the vegetables and reserve them with the cooked chicken.
7. Heat the remaining vegetable oil in the wok and stir-fry the minced garlic. Season with red pepper flakes and ground ginger.
8. Stir the chilled sauce mixture and pour it into the seasoned garlic in the wok. Heat the sauce through until it thickens. Adjust the sweetness to taste by adding sugar. You can also add more ginger and/or red pepper flakes if desired.
9. Add the cooked chicken and vegetables to the sauce in the wok. Stir in the dry-roasted peanuts. Serve the dish over hot cooked white rice.