[Copycat] Panda Categorical Kung Pao Rooster Recipe

Get pleasure from this scrumptious copycat recipe for Panda Categorical Kung Pao Rooster – a flavorful and veggie-packed entree that actually tastes higher than takeout!

Higher Than Panda Categorical!

Panda Categorical describes their Kung Pao Rooster as a “Szechwan-inspired dish with rooster, peanuts and greens, completed with chili peppers.” My model is SO way more than that! It’s packed stuffed with taste however has more healthy swaps so that you be ok with having fun with this meal. I believe this could be my favourite copycat recipe from the recipe archives! Right here’s why:

• Fast + Straightforward to Make – you may have this recipe in your dinner desk in half-hour or much less! We love a hearty, straightforward meal!
• Veggie-Packed – with purple bell peppers, zucchini, carrots and garlic cloves this kung pao stir fry is a good supply of greens.
• Customizable – I want making this Kung Pao Rooster Recipe with rooster thighs however you might simply sub in rooster breasts, beef, shrimp or change up the veggies too! Mainly as long as you might have the Kung Pao sauce down you may make this dish your personal.

Components Wanted

• Rooster thighs – I want utilizing rooster thighs as a result of I discover they’ve extra taste however you need to use rooster breasts or no matter protein you favor.
• Cornstarch – this helps to coat the rooster but in addition thickens the marinade so you might have a pleasant, thick sauce. It’s also possible to use tapioca starch or arrowroot starch.
• Sesame oil – for cooking the rooster. You can additionally use avocado oil and even olive oil however it should barely alter the style.
• Rice – you need to use white rice or brown rice. I want utilizing jasmine or basmati however once more use what you favor.
• Purple Bell Pepper – You can sub in a unique bell pepper coloration too
• Zucchini – Panda Categorical Kung Pao Rooster at all times makes use of zucchini however you might sub in a unique vegetable like broccoli or snap peas.
• Carrot – my addition. I just like the crunch and candy style that carrots add.
• Garlic + Ginger – aromatics to your kung pao sauce.
• Honey – Maple syrup may even work however I want the flavour of honey.
• Soy Sauce – or use tamari or coconut aminos if gluten-free.
• Candy chili paste – this provides a really gentle kick. You can additionally use spicy chili paste or sprinkle in some dried chili peppers.
• Rice Wine Vinegar – Conventional kung pao rooster recipes use shaoxing wine however as a result of it may be a bit tough to seek out, I take advantage of rice vinegar in place.
• Salt + Pepper – be at liberty to scale back based mostly on style and sodium preferences. I like to make use of a whole lot of black pepper to attempt to replicate the flavors of sichuan peppercorns.
• Peanuts and inexperienced onion (scallions) – for topping

How you can Make Panda Categorical Kung Pao Rooster

STEP 1: COOK CHICKEN + RICE

Cook dinner rice in accordance with bundle directions. Add rooster to a big bowl and pat dry with paper towel to take away all extra moisture. Sprinkle with cornstarch and salt and pepper. Toss to mix. Add sesame oil to a big skillet or wok over medium-high warmth. Add your rooster and cook dinner for roughly 5 minutes or till browned on all sides.

STEP 2: COOK VEGGIES

Add your veggies to your skillet or wok and saute for 5-7 minutes till veggies have softened and rooster is cooked by way of.

STEP 3: MAKE SAUCE

In a small bowl mix honey, soy sauce, candy chili paste, rice wine vinegar and salt and pepper.

STEP 4: COMBINE ALL INGREDIENTS

Add sauce to rooster and veggies and cut back warmth to low. Proceed cooking for 2-3 minutes or till sauce has thickened. Prime with peanuts and inexperienced onions. Serve over a bowl of rice.

Kung Pao Rooster FAQs

Storage Directions

Retailer leftovers in an hermetic container within the fridge for as much as 3 days (ideally aside from rice).

Reheating directions: reheat in microwave or pan fry on stove-top.

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Copycat Panda Categorical Kung Pao Rooster

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Get pleasure from this scrumptious copycat recipe for Panda Categorical Kung Pao Rooster – a flavorful and veggie-packed entree that actually tastes higher than takeout!

• Creator: Davida Lederle
• Prep Time: 10 minutes
• Cook dinner Time: 20 minutes
• Complete Time: half-hour
• Yield: 4 servings 1x
• Class: Dinner
• Technique: Cook dinner
• Delicacies: Chinese language

• 2 cups dry rice, cooked in accordance with bundle directions
• 1 1/2 lbs boneless, skinless rooster thighs, chopped into chew dimension items
• 1 1/2 tbsp cornstarch
• 2 tbsp sesame oil
• 1 giant purple bell pepper, seeded + chopped
• 1 giant zucchini, quartered
• 1 giant carrot, peeled + chopped
• 3 garlic cloves, minced
• 1 inch knob ginger, minced
• 2 tbsp honey
• 1/4 cup soy sauce
• 1–2 tbsp candy chili sauce
• 1 tbsp rice wine vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup peanuts
• 1/4 cup inexperienced onions, chopped

1. Cook dinner rice in accordance with bundle directions.
2. Add rooster to a big bowl and pat dry with paper towel to take away all extra moisture.
3. Sprinkle with cornstarch and salt and pepper. Toss to mix.
4. Add sesame oil to a big skillet or wok over medium-high warmth.
5. Add your rooster and cook dinner for roughly 5 minutes or till browned on all sides (it doesn’t have to be cooked throughout).
6. In a small bowl mix honey, soy sauce, candy chili paste, rice wine vinegar and salt and pepper. Put aside.
7. Add bell pepper, zucchini, carrot, garlic + ginger to your rooster and saute for 5-7 minutes till veggies have softened.
8. Add sauce to rooster and veggies and cut back warmth to low.
9. Proceed cooking for 3-5 minutes or till sauce has thickened.
10. Prime with peanuts and inexperienced onions.
11. Serve over a bowl of rice.