Spicy Panda Chicken Stir-Fry
Elevate your dinner with this mouthwatering Spicy Panda Chicken Stir-Fry, inspired by the favorite dish from Panda Express. Featuring tender seasoned chicken, vibrant vegetables, and a kick of heat from dried chilies, this recipe is perfect for spice lovers. The addition of roasted peanuts adds a delightful crunch, while the savory sauce brings everything together for a satisfying meal. Perfect for sharing, this dish comes together in a flash, making it a great choice for busy weeknights or weekend gatherings.
2
Servings
300
Calories
17
Ingredients
Ingredients
Seasoned chicken, diced
3/4 lb
Diced onion
1/3 cup
Red bell pepper, diced
1/4 cup
Roasted peanuts
1/4 cup
Whole dried chilies
8 pieces
Chayote, diced
1/2 cup (Cooked)
Ginger, crushed
1/2 teaspoon
Garlic, crushed
1/2 teaspoon
Crushed red chili pepper
3/4 tablespoon
Vegetable oil
1/2 cup (Divided)
Shaoxing wine
1/2 teaspoon
Soy sauce
1 teaspoon
Chicken broth
2 tablespoons
Granulated sugar
1 teaspoon
Sesame oil
1 dash
Cornstarch
(For thickening)
Cornstarch mixed with water
1 tablespoon cornstarch + 2 tablespoons water (Mixed)
Instructions
1
Begin by heating a pot of boiling water to cook the chayote. In a separate wok, heat 1/4 cup of vegetable oil over medium-high heat until hot. Carefully add the diced seasoned chicken to the wok and stir-fry for about 5-7 minutes, or until the chicken is fully cooked and no longer pink in the center.
2
Once the chicken is cooked, add the diced onion and red bell pepper to the wok, stir-frying quickly for an additional 2-3 minutes until the vegetables are crisp-tender. Remove the chicken and vegetables from the wok and set aside to drain.
3
Next, add the diced chayote to the boiling water and cook for about 60 seconds, or until crisp yet tender. Drain the chayote and set aside.
4
In the same wok, heat an additional 2 tablespoons of vegetable oil until it is hot. Add the whole dried chile peppers, crushed garlic, and grated ginger to the hot oil, stir-frying for 1-2 minutes until fragrant.
5
Add in the remaining ingredients (except for the cornstarch mixture) to the wok and bring the mixture to a boil, stirring frequently to combine everything well.
6
Slowly stir in the cornstarch and water mixture to the sauce while stirring continuously until the sauce thickens.
7
Return the cooked chicken and vegetables to the wok, tossing everything together to coat evenly with the sauce. Finally, fold in the roasted peanuts and drizzle with sesame oil, if desired.
8
Remove from heat and serve the Spicy Panda Chicken Stir-Fry on a large platter, garnished as desired.
Nutrition Information
15g
Fat
22.5g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Panda Chicken Stir-Fry?
Spicy Panda Chicken Stir-Fry is a mouthwatering dish inspired by Panda Express, featuring seasoned chicken, vibrant vegetables, dried chilies, and roasted peanuts.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What are the primary ingredients for the stir-fry?
The main ingredients include 3/4 lb of diced chicken, diced onion, red bell pepper, roasted peanuts, whole dried chilies, and diced chayote.
How many calories are in a serving of this stir-fry?
Each serving of Spicy Panda Chicken Stir-Fry contains 300 calories.
Is this dish considered spicy?
Yes, it features a kick of heat from 8 whole dried chilies and 3/4 tablespoon of crushed red chili pepper, making it perfect for spice lovers.
What is the protein content per serving?
Each serving provides 17.5g of protein.
How much fat is in this recipe?
There are 15g of fat per serving.
What are the total carbohydrates per serving?
There are 22.5g of carbohydrates in each serving.
How do I prepare the chayote for this recipe?
The chayote should be diced and cooked in boiling water for about 60 seconds until it is crisp yet tender.
How long should I cook the chicken?
Stir-fry the diced seasoned chicken for approximately 5-7 minutes until it is fully cooked and no longer pink in the center.
When do I add the onions and peppers?
Add the diced onion and red bell pepper to the wok once the chicken is cooked, and stir-fry for an additional 2-3 minutes.
What aromatics are used in the sauce base?
The recipe uses 1/2 teaspoon of crushed garlic and 1/2 teaspoon of crushed ginger to flavor the oil.
How is the stir-fry sauce thickened?
The sauce is thickened by slowly stirring in a mixture of 1 tablespoon of cornstarch and 2 tablespoons of water.
What liquid ingredients are in the sauce?
The sauce consists of Shaoxing wine, soy sauce, and chicken broth.
What kind of oil is recommended for cooking?
The recipe uses vegetable oil for stir-frying and a dash of sesame oil at the end for flavor.
When are the peanuts added to the dish?
Fold in the roasted peanuts at the very end of cooking, just before removing the wok from heat.
How many total ingredients are required?
There are 17 ingredients listed for this Spicy Panda Chicken Stir-Fry recipe.
What is the purpose of Shaoxing wine in this recipe?
Shaoxing wine is used to provide an authentic depth of flavor to the Chinese-inspired stir-fry sauce.
Can I use granulated sugar in this recipe?
Yes, 1 teaspoon of granulated sugar is included to balance the spicy and savory elements of the sauce.
How should the dried chilies be prepared?
Use 8 whole dried chilies and stir-fry them with the garlic and ginger for 1-2 minutes until fragrant.
Is the chayote cooked in the wok or separate?
The chayote is first blanched in boiling water separately, then added to the wok later.
What should the texture of the vegetables be?
The onion, red bell pepper, and chayote should all remain crisp-tender.
What is the recommended serving style?
Serve the stir-fry on a large platter and garnish as desired, ideally while hot.
Is this a quick recipe to make?
Yes, it is described as coming together in a flash, making it perfect for busy weeknights.
How much vegetable oil is needed in total?
The recipe uses 1/2 cup of vegetable oil, divided between different stages of the cooking process.
Are the peanuts raw or roasted?
The recipe specifically calls for 1/4 cup of roasted peanuts.
What type of chicken is used?
The recipe calls for 3/4 lb of seasoned chicken that has been diced.
Is there a specific way to add the cornstarch mixture?
Yes, slowly stir the cornstarch and water mixture into the boiling sauce while stirring continuously to ensure it thickens properly without lumps.
Does this recipe include soy sauce?
Yes, 1 teaspoon of soy sauce is used to add savory depth to the sauce.
Can I customize the heat level?
While the recipe specifies 8 dried chilies and crushed red pepper, you can adjust these amounts to suit your spice tolerance.