Kung Pao Ground Chicken
- 1 tablespoon black soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice wine vinegar
- 2 tablespoons water
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1-1/4 pounds ground chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 red bell pepper, finely diced
- 1 large zucchini, finely diced
- 10 arbol chiles, heads cut off, left whole
- 2 scallions, green and white parts, sliced in 1/2-inch pieces
- 1 tablespoon grated (or minced) fresh ginger
- 1 tablespoon grated (or minced) fresh garlic
- 4 ounces dry roasted peanuts
- Cooked jasmine rice, for serving
- Crushed chile flakes (optional), for serving
Combine the black soy sauce, Shaoxing wine, rice wine vinegar, water, sugar, sesame oil, and cornstarch in a small bowl and whisk together. Set aside.
Heat the oil in a wok (or large deep skillet) over high heat. Add the ground chicken, season with the salt and pepper, then stir fry, breaking it apart with a wooden spoon as it browns, for about 4 minutes, until mostly cooked through. Add the red bell pepper and zucchini and continue to stir fry for another 2 minutes, until the vegetables are just tender.
Add the chiles, scallions, ginger, garlic, and peanuts to the pan. Stir for about 30 seconds, then add the stir fry sauce. Bring to a boil and stir continuously until the sauce has thickened.
Serve over white or brown jasmine rice with additional chile flakes, if desired.
I’m a little bit in love with this dish. It is essentially my Kung Pao Chicken recipe, but with ground meat, different vegetables, and an easier and more streamlined cooking process – which makes me want to replace my original with this one for the foreseeable future!