Spicy Kung Pao Stir-Fry Trio
Experience a delightful and flavorful twist on the classic Sichuan dish with our Spicy Kung Pao Stir-Fry Trio. You can choose from tender chicken, succulent shrimp, or hearty beef matched with vibrant vegetables in a savory sauce that offers a hint of heat and earthy peanuts. This quick-to-make dish pairs perfectly with sticky white rice, making it a fantastic choice for a satisfying one-dish meal. Inspired by Panda Express and polished to perfection, this recipe delivers the restaurant’s essence right to your kitchen. Best enjoyed with side dishes like freshly steamed green beans or seasonal fruit.
4
Servings
N/A
Calories
20
Ingredients
Ingredients
chicken breast
1 lb (1/2-inch cubes (substitute shrimp or beef, thinly sliced))
egg
1 small (beaten)
water
1/4 cup
cornstarch
1/4 cup
salt
1/2 teaspoon
green onions
2 (white part sliced, greens cut into 1/2-inch pieces)
red pepper
1 (chunked)
green pepper
1 (chunked)
zucchini
1 small (chunked)
water
1/3 cup
soy sauce
2 1/2 tablespoons
cornstarch
1 tablespoon (dissolved in 1 tablespoon cold water)
rice wine vinegar
1 teaspoon
vegetable oil
2 tablespoons (divided)
garlic
1 teaspoon (minced)
ground ginger
1/4 teaspoon
red pepper flakes
1/4 teaspoon
granulated sugar
To taste (sprinkled)
peanuts
1/3 cup (dry-roasted)
cooked white rice
4 cups (Botan, sticky rice)
Instructions
1
In a large ziplock bag, combine your choice of chicken, shrimp, or beef with a beaten egg, 1/4 cup of water, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. Marinate in the refrigerator for at least 30 minutes.
2
While the protein is marinating, prepare and chill the vegetables. Cut the green onions (separate white and green parts), red pepper, green pepper, and zucchini into chunks.
3
In a small bowl, combine 1/3 cup of water, 2 1/2 tablespoons of soy sauce, dissolved cornstarch, and 1 teaspoon of rice wine vinegar. Mix and chill until needed.
4
About 20 minutes before serving, get the rice cooking. Heat 1 tablespoon of vegetable oil in a hot wok or large skillet over medium-high heat.
5
Remove the protein from the marinade, draining the excess, and discard the marinade. Quickly stir-fry the protein in the preheated oil for 60 to 90 seconds until slightly cooked. Transfer the protein to a clean container.
6
In the same pan, add the red and green peppers. Stir-fry until almost tender, then add the green onions and zucchini. Continue to stir-fry for 2 minutes. Remove the vegetables and set them aside with the cooked protein.
7
Heat the remaining tablespoon of vegetable oil in the pan. Add the minced garlic, ground ginger, and red pepper flakes. Stir-fry them together for 15-20 seconds until aromatic.
8
Give the chilled sauce mixture another good stir and pour it into the pan with the seasoned garlic. Heat the sauce through, stirring occasionally, until it thickens. Adjust sweetness with granulated sugar to your taste, and add more ginger or red pepper flakes if desired.
9
Return the protein and vegetables to the pan, tossing them until everything is well-coated with the sauce. Sprinkle in dry-roasted peanuts and mix thoroughly.
10
Serve the hot, spicy Kung Pao Stir-Fry over freshly cooked sticky white rice and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spicy Kung Pao Stir-Fry Trio?
It is a flavorful twist on a classic Sichuan dish featuring a choice of protein and vibrant vegetables in a savory sauce with a hint of heat and earthy peanuts.
Which proteins can I use for this recipe?
You can use 1 lb of chicken breast cut into 1/2-inch cubes, shrimp, or thinly sliced beef.
How long should the meat marinate?
The protein should marinate in the refrigerator for at least 30 minutes.
What are the ingredients for the marinade?
The marinade consists of one small beaten egg, 1/4 cup of water, 1/4 cup of cornstarch, and 1/2 teaspoon of salt.
What vegetables are included in this stir-fry?
The recipe calls for green onions, one red pepper, one green pepper, and one small zucchini.
How should I prepare the green onions?
The white parts of the green onions should be sliced, while the green parts should be cut into 1/2-inch pieces.
What is in the Kung Pao sauce mixture?
The sauce is made from 1/3 cup of water, 2 1/2 tablespoons of soy sauce, 1 tablespoon of dissolved cornstarch, and 1 teaspoon of rice wine vinegar.
When should I start cooking the rice?
It is recommended to start the rice cooking about 20 minutes before you plan to serve the meal.
How do I cook the protein?
Quickly stir-fry the marinated protein in hot oil for 60 to 90 seconds until slightly cooked, then set it aside.
Should I keep the excess marinade?
No, you should drain the excess marinade from the protein and discard it before stir-frying.
How do I stir-fry the vegetables?
Stir-fry the peppers until almost tender, then add the green onions and zucchini and continue for 2 minutes.
What aromatics are used in this dish?
The recipe uses 1 teaspoon of minced garlic, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of red pepper flakes.
How long do I cook the garlic and ginger?
Stir-fry the minced garlic, ground ginger, and red pepper flakes for 15-20 seconds until aromatic.
How do I thicken the sauce?
Pour the chilled sauce mixture into the pan with the aromatics and heat, stirring occasionally, until it thickens.
Can I adjust the sweetness of the sauce?
Yes, you can adjust the sweetness to your taste by adding granulated sugar.
How can I make the dish spicier?
You can add more red pepper flakes if you desire a higher level of heat.
When are the peanuts added?
Peanuts are added at the very end after the protein and vegetables have been tossed in the sauce.
What type of peanuts should I use?
The recipe specifies using 1/3 cup of dry-roasted peanuts.
What is the recommended serving suggestion?
Serve the hot stir-fry over freshly cooked sticky white rice, such as Botan rice.
What are some good side dishes for this meal?
It is best enjoyed with freshly steamed green beans or seasonal fruit.
Is this recipe inspired by a specific restaurant?
Yes, this recipe is inspired by Panda Express and designed to deliver that restaurant's essence.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
What type of oil is best for this stir-fry?
The recipe recommends using vegetable oil.
What type of vinegar is required?
One teaspoon of rice wine vinegar is used in the sauce.
How much soy sauce is needed?
The sauce requires 2 1/2 tablespoons of soy sauce.
What is the first step in the instructions?
The first step is to combine your choice of protein with the marinade ingredients in a large ziplock bag.
Does the recipe include zucchini?
Yes, one small zucchini cut into chunks is included in the stir-fry.
Is the ginger fresh or ground?
The recipe calls for 1/4 teaspoon of ground ginger.
How much rice should I prepare?
The recipe suggests serving with 4 cups of cooked white rice.
What should I do with the sauce mixture before pouring it?
Give the chilled sauce mixture another good stir to ensure the cornstarch is well mixed before adding it to the pan.