Can I use chicken thighs instead of breast?

Absolutely. Thighs stay extra juicy and are very forgiving. Chicken breast cooks quicker and soaks up sauce beautifully—both work.

I don’t have dark soy sauce—what now?

Use all light soy sauce. The flavor will still be great; you’ll just miss a bit of that deep color.

Can I swap the zucchini or bell pepper?

Yes! Try green bell pepper, yellow bell pepper, snap peas, or even diced celery. Keep the pieces small so they cook fast.

How do I store leftovers?

Pop them in an airtight container in the fridge for 3–4 days . Reheat in a skillet with a splash of water or stock to loosen the sauce.

Can I make Panda Express Copycat Kung Pao Chicken ahead of time?

You can prep everything ahead (chop veggies, mix sauce, marinate chicken). For best texture, cook it fresh right before serving.

Panda Express Copycat Kung Pao Chicken: Bold 30‑Min Joy

Description

Skip takeout and make this Panda Express Copycat Kung Pao Chicken at home in just 30 minutes! Tender chicken, crisp veggies, crunchy peanuts, and a bold spicy-sweet sauce come together in one irresistible stir-fry.

Ingredients

Scale

For the Chicken:

1½ lbs boneless, skinless chicken breast (or thighs), cut into bite-sized cubes
2 tbsp cornstarch
1 tbsp light soy sauce
1 tbsp neutral oil (peanut, canola, or avocado oil)
Salt and pepper, to taste
1–2 tbsp water

For the Sauce:

1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp rice vinegar
1–2 tbsp sugar (adjust to taste)
½ cup chicken stock (or water)
1 tbsp cornstarch
1 tsp toasted sesame oil

For the Stir Fry:

2 cloves garlic, minced
1 tbsp fresh ginger, minced
6–8 mild dried red chilies, deseeded and chopped
3 green onions (white and green parts separated)
1 red bell pepper, diced
1 zucchini, diced
½ cup roasted peanuts
2½ tbsp neutral oil (divided)

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Instructions

Prep ingredients: Cut chicken and vegetables. Separate green onion whites from greens.
Marinate chicken: Toss chicken with cornstarch, soy sauce, oil, salt, pepper, and water. Set aside.
Make sauce: Whisk dark soy sauce, light soy sauce, vinegar, sugar, chicken stock, cornstarch, and sesame oil.
Toast peanuts: Heat 1 tsp oil in a wok. Toast peanuts 1 minute. Remove and set aside.
Sear chicken: Heat 1½ tbsp oil over high heat. Cook chicken until golden. Remove.
Stir-fry aromatics: Add 1 tsp oil. Stir-fry garlic, ginger, chilies 30 seconds. Add green onion whites.
Cook veggies: Add bell pepper and zucchini. Stir-fry 2 minutes until crisp-tender.
Combine: Return chicken. Stir sauce and pour in. Cook 1 minute until thickened.
Finish: Add peanuts and green onion tops. Serve immediately.

Notes

Adjust heat by increasing or decreasing dried chilies.
For milder spice, leave chilies whole instead of chopping.
Chicken thighs stay juicier; breasts cook faster.
Best served fresh, but leftovers keep 3–4 days refrigerated.
Reheat in skillet with a splash of water or stock.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 95 mg